Since I moved into my new home in October, almost two months ago, I have spent almost no time here because I have been traveling. Cooking here has been mostly microwaved meals so now that I am home until the first week in January, I am looking forward to cooking in my lovely new kitchen. Yesterday I decided to make marinara, a delicious recipe from Lidia Bastianich. This recipe is so simple and has just a few ingredients: canned San Marzano tomatoes, garlic, olive oil, crushed red chili pepper and basil. I’ve been making this recipe for years and started adding mushrooms and a rind from Parmigiano-Reggiano but it takes just 15 to 20 minutes to produce a delicious marinara that is better than anything found in a jar. I serve it over spaghetti squash that I’ve baked and shredded. It took me longer to set up the shot (food styling is not easy) than it will to cook the sauce. The tomatoes (crushed by hand) are the red color in the background, with basil, mushrooms, and a clove of garlic (it calls for 7 cloves) in the foreground.