Guy DiSalvo's Premium Marinara Sauce
PREP TIME: 30 Minutes
MAKES: 1 Quart (8 ½-Cup Servings)

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 marinara.

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