Dr Oz: Rachael Ray “Everyone Is Italian On Sunday”
With 22 best-selling cookbooks, 10 years of a successful daytime talk show, and three Emmy awards, Rachael Ray was one person Dr Oz knew he just had to have on his show. Rachael said she hopes over the ten years of her show, that she’s gotten a lot better at talking to people, but she knows all along her show has helped people. Rachael’s new cookbook is titled “Everyone Is Italian On Sunday” and Rachael explained that being Italian really means sitting down at the table together, enjoying each other’s company. Plus, there’s always room for another person to join.
Rachael shared that the Italian diet really is healthy, because it’s full of leafy greens, olive oil, and other fresh vegetables like tomatoes. So much of Italian cooking is about the sauce, which is why Dr Oz asked Rachael to share some of her’s. Rachael explained that the most basic sauce for everybody is marinara.
Dr Oz: Homemade Marinara Sauce
Rachael said it actually drives her crazy to see people buy jars of marinara sauce at the grocery because it’s so cheap and easy to make at home. Plus, a lot of jarred sauces have added sugar and salt. Dr Oz then shared that there are 480 milligrams of sodium in store-bought sauce and Rachael’s sauce has just 18 milligrams. You can also freeze this sauce in flat bags and stack them in your freezer to pop out and use anytime!
Rachael shared a great tip for getting the sauce to stick to your pasta, which was to mix in a little of the leftover starchy water. If you’re watching your carbs, you can add the sauce to spaghetti squash, and if you’re a vegetarian, add it to eggplant.
Dr Oz: Rachael Ray Marinara Sauce Recipe Ingredients
- 8 garlic cloves – chopped
- 1 fresh or dried pepperoncino – finely chopped
- 2 tbsp fresh thyme – chopped
- 1/4 C olive oil
- 1 tsp fennel seeds
- 2 28-32 oz can San Marzano tomatoes
- handful fresh basil leaves – torn
Rachael Ray: Dr Oz Marinara Sauce Recipe Directions
- In a medium saucepan, heat the oil over medium heat
- Add the garlic and stir for two minutes
- Add the fennel and chile and stir for a minute more
- Hand-crush the tomatoes as you add them to the pan, then add juices from the cans
- Add the thyme, season with salt and pepper, and bring to a bubble
- Reduce the heat a simmer for around 20 minutes
- Add the basil and simmer for 5-10 more minutes
- To serve, cook 1 lb pasta to al dente, then drain, saving one C of the cooking water
- Toss the pasta with half the sauce and some of the reserved water
- Serve topped with the rest of the sauce