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Celebrate National Mescal Day at Lucky Day

Celebrate National Mescal Day at Lucky Day

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There’s no better place to celebrate National Mezcal Day in Las Vegas than ...
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LOCALE ITALIAN KITCHEN HEATS UP THE SUMMER WITH NEW PRIX FIXE MENU

LOCALE ITALIAN KITCHEN HEATS UP THE SUMMER WITH NEW PRIX FIXE MENU

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Locale Italian Kitchen continues to bring diners elevated Italian cuisine i...
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VEGAS FOOD NERD’S TREK ACROSS AMERICA (Day 5 Pontiac, IL)

VEGAS FOOD NERD’S TREK ACROSS AMERICA (Day 5 Pontiac, IL)

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The first stop was Pontiac, Illinois. There wasn’t much around our hotel, e...
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NONA'S MARINARA SAUCE

NONA'S MARINARA SAUCE

Excerpts from the book “I Miss My Mom - The Cookbook” by Vegas Food Nerd

Don’t buy another jar of Pasta Sauce.  If you weren’t lucky enough to have a Nona in your life, then maybe you didn’t learn to make a simple marinara sauce. I, on the other hand, was lucky to have one, and she taught me and scores of other people how to make a good sauce. It is so simple to make, and you get the bragging rights of telling everyone that you made it from scratch. 
 
Marinara Sauce

One 28-ounce can of San Marzano peeled tomatoes
Four cloves of garlic chopped
fresh or dried basil
fresh or dried parsley
salt and pepper to taste
olive oil
 
First, open your tomatoes and put them in your blender. Blend to the consistency that you like your sauce to be. I only blend it slightly because our family enjoys a thick sauce, not a smooth one. 

Then start heating up your pan. Sauté the garlic until it starts to brown. Not too brown but enough that you see some color on the edges. Then, add your tomatoes from the blender. Add a palm full of basil and a palm full of parsley, as well as salt and pepper to taste. 

Then simmer on low for 20-30 minutes, and it’s ready to serve. Boil some pasta, toss with the sauce and a little bit of your pasta cooking water, and top it with some fresh grated parmesan and mangia. 

Super easy, and feel free to spice it up any way you like with some red pepper flakes if desired. This recipe generally will serve a family of four, but if you are making it for a bigger crowd, double the recipe and add some tomato paste to get to your desired thickness. 

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# Random Posts
Celebrate National Mescal Day at Lucky Day

Celebrate National Mescal Day at Lucky Day

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There’s no better place to celebrate National Mezcal Day in Las Vegas than ...
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Cucina by Wolfgang Puck

Cucina By Wolfgang Puck

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Cucina by Wolfgang Puck is now open for curbside pickup at the Crystals Mal...
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MILKCOW PREMIUM DESSERTS MOO-VES INTO TIVOLI VILLAGE THIS SUMMER

MILKCOW PREMIUM DESSERTS MOO-VES INTO TIVOLI VILLAGE THIS SUMMER

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Milkcow, the premiere soft-serve ice cream originally from South Korea, is ...
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VEGAS FOOD NERD’S TREK ACROSS AMERICA (Day 4 Leo's Coney Island)

VEGAS FOOD NERD’S TREK ACROSS AMERICA (Day 4 Leo's Coney Island)

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The morning before we had to deliver the legendary Trident console to its n...
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Cucina by Wolfgang Puck

Cucina By Wolfgang Puck

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Dom Demarco's Pizzeria and Bar

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8 Noodle Bar

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VEGAS FOOD NERD’S TREK ACROSS AMERICA (Day 3 Andiamo)

VEGAS FOOD NERD’S TREK ACROSS AMERICA (Day 3 Andiamo)

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Toasted Gastro Brunch

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8 Noodle Bar

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