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Marinara Sauce from Borgatti’s Ravioli and Egg Noodles



  • 1/3 cup olive oil
  • 2 garlic cloves, thinly sliced
  • Salt and freshly ground pepper to taste
  • Two 28- ounce cans peeled, crushed plum tomatoes with liquid
  • 10 basil leaves, chopped, or 1 tablespoon dried
  • 1 tablespoon chopped parsley, or 1 teaspoon dried


In a medium sauce pan over medium-low heat, heat the oil. Sauté the garlic, salt, and pepper for 5 minutes or until garlic is softened. Add remaining ingredients, then raise the heat to medium-high, and bring to a simmer, stirring often. Simmer for 30 minutes. The sauce can be stored for up to 5 days in the refrigerator and several months in the freezer.