Ramen alla Marinara

This classic red sauce favorite takes on a new level of savoriness when made with instant ramen. In this recipe, the noodles are cooked in a tomato broth until it has reduced to a sauce-like consistency. Because the tomato broth is acidic, it takes a bit longer to soften the noodles. Don’t forget to shower the final dish with Parmesan cheese, also known by some Italian Americans as Italian snow.

INGREDIENTS

• 1 tbsp extra-virgin olive oil, plus more for garnish

• 2 garlic cloves, very thinly sliced

• 3/4 cup canned crushed or ground tomatoes

• 1/2 cup water

• 4 basil leaves, plus more for garnish

• 1 packet instant ramen, any flavor (Top Ramen, Maruchan, or Sapporo Ichiban are good options)

• Parmesan cheese, grated, for garnish

DIRECTIONS

• Heat a medium saucepan over medium heat. Add the oil and garlic. Gently cook the garlic, without browning it, for 30 seconds or until fragrant. Increase the heat to medium-high and add the tomatoes, water, basil leaves, and half of the seasoning sachet.

• Bring the liquid to a simmer. Add the noodle cake. Cook for 4 minutes, moving the noodle cake around so it breaks apart, or until the liquid has reduced to a sauce-like consistency. You may want to use a lid to prevent splattering.

• Pour the noodles onto a plate. Top with a few basil leaves, a drizzle of oil, and a sprinkle of Parmesan. Serve immediately.