My Italian grandma taught me this method, and I’ve never stopped using it!

#### Fresh Herbs Are Non-Negotiable

Nonna’s herb garden was her pride and joy, and she made sure I understood the difference fresh herbs make. Dried herbs have their place, but nothing compares to the brightness of fresh parsley, oregano, or thyme. She would always finish her dishes with a handful of fresh basil, torn by hand to release its natural oils.

#### Pasta Water Is Liquid Gold

One of the most surprising tips Nonna shared was to never throw away pasta water. The starchy liquid is a perfect emulsifier, helping to bind sauces to the pasta. A ladleful of pasta water can turn a simple olive oil and garlic sauce into a silky masterpiece.

#### Love Is the Most Important Ingredient

Finally, Nonna believed that cooking with love made all the difference. She’d always say, “If you’re in a hurry or upset, the food will know.” Taking time to enjoy the process and put care into every step made the meal taste better and brought joy to everyone at the table.

### A Recipe to Try: Nonna’s Classic Marinara Sauce

Here’s one of Nonna’s timeless recipes, perfect for pasta, pizza, or even dipping breadsticks.

**Ingredients:**
– 2 tbsp olive oil
– 4 cloves garlic, thinly sliced
– 1 large can (28 oz) of whole peeled tomatoes
– 1 tsp sugar
– Salt and pepper to taste
– Fresh basil leaves

**Instructions:**
1. Heat the olive oil in a large pan over medium heat. Add the garlic and sauté until golden but not browned.
2. Crush the tomatoes by hand or with a fork, then add them to the pan along with their juices.
3. Stir in the sugar, salt, and pepper. Lower the heat and let the sauce simmer gently for at least 30 minutes, stirring occasionally.
4. Tear fresh basil leaves and stir them into the sauce just before serving.

This method, passed down from Nonna, is a testament to the beauty of simple, wholesome cooking. It’s a tradition I’m proud to continue, and I hope it inspires you to slow down and savor the art of making food with love.