Handmade fresh pasta available Thursday through Sunday — ask your server for details.
Where this dish comes from
Pasta Marinara is the simplest pasta on the menu and the one that most clearly reveals kitchen quality. A simple tomato sauce has nowhere to hide. Bad tomatoes produce a flat, acrid sauce. Under-seasoned pasta is immediately apparent. At The Draft Room the marinara is good olive oil, garlic, crushed San Marzano tomatoes, fresh basil, salt. Tossed with rigatoni, finished with pecorino romano and olive oil. A meatball is available on request. A reliable measure of what the kitchen is capable of.
2 cans San Marzano whole tomatoes, crushed by hand | 4 garlic cloves, thinly sliced | 1/4 cup olive oil | 8 fresh basil leaves | Salt | Pinch of red chili flakes
Instructions
1
Sauté garlic in olive oil until just golden — not brown. Add crushed tomatoes. Simmer 20 minutes. Tear in fresh basil. Season.
Cook pasta in heavily salted water until al dente. Toss directly in the hot marinara pan for 60 seconds before serving. Wide pasta bowl.
TIP
Instructions
1
Finish the pasta in the sauce — toss in the pan for 60 seconds. This is what makes the pasta taste like it belongs with the sauce rather than being covered by it.
The Draft Room · Senoia, GA
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