Tuesday, July 29, 2025
Not only was Ed a great wit, but he was also a great cook and a gourmet. He was surprised when I told him I used store-bought spaghetti sauce. He agreed to send me his recipe for a basic marinara sauce. It started with gently sizzling minced garlic in olive oil. Then add red pepper flakes, dried oregano and mashed anchovies or anchovy paste. Add tomato paste, some red wine, crushed tomatoes and salt. With his typical good humor, Ed advised, “Be careful not to burn the garlic—it’ll ruin everything.” I could appreciate that because I had burned garlic before. Then his last instruction was. "Simmer to your desired thickness; it may take 3 hours or so.” I had never cooked anything for three hours! But Ed was right. It was worth it.
