Guy DiSalvo, simply put, is the best of the best! I can think of
no Italian chef who can create a better, tastier pasta sauce with
so little effort. Guy and his brother, Mario, came from the Old
Country in search of a better life in America. They founded DiSalvo's
Restaurant in Jeanette, Pennsylvania and later DiSalvo's Station
in Latrobe. Guy and his wife, Rita, along with their son, Joey,
continue to create magnificent Italian food in Pennsylvania while
sharing it with the rest of the country. Often they have spent time
with us here in Louisiana and honored us with a dinner and demonstration
as a Visiting Chef at our Culinary Institute at Nicholls State University.
His marinara is the only one served at Lafitte's Landing. John Folse
- 24 Roma tomatoes, peeled and seeded
- ¼ cup extra virgin olive oil
- ¼ cup vegetable oil
- 10 cloves garlic, sliced
- 1 cup chicken stock
- 12 large basil leaves, chopped
- ½ tsp cayenne pepper
In a stainless steel sauce pot, heat oils over medium-high heat.
Using a wooden spoon, sauté the garlic slices until pale
yellow or very light brown around the edges, approximately 3 minutes.
Add tomatoes and blend well into garlic mixture. Bring to a low
simmer and slowly add chicken stock to retain moisture and create
the fresh sauce. Cook 5-7 minutes and add basil and cayenne pepper.
The sauce is now ready to serve as a pasta topping or a base for
fish and veal. Add additional stock as necessary to retain sauce-like
consistency. When serving this sauce over pasta, drain the pasta
when done and toss with a small amount of olive oil. Blend 1-2 serving
spoons of the fresh marinara into the pasta along with a generous
sprinkle of Parmesan cheese. Once all is well coated, place the
pasta in the center of a serving platter and top with simmering