My first experience with garlic knots was when I was just a teen living in Brooklyn. The childhood home I grew up in was located on the same block as a pizzeria. My family always had pizza night on Friday nights and would order a large cheese pizza for my brothers and I to share. One day, my younger brother asked for garlic knots with a side of marinara sauce. I didn’t know what to expect, but the moment I tasted a garlic knot, I immediately loved it. It was buttery and addictive and was only one dollar for four pieces. I’m not sure if it is still as cheap today, but it definitely was fifteen years ago. Fast forward to today, I love making garlic knots as a snack during game day. As a nod to my favorite childhood pizzeria, I serve them with a side of marinara sauce. The marinara sauce I make is more intense in flavor than the marinara sauce served at the pizzeria, but I absolutely love any sauce with a deep, intense tomato flavor.
Garlic Knots
· 6 garlic cloves, finely minced
· 4 tablespoons unsalted butter
· 4 tablespoons olive oil
· ½ teaspoons kosher salt
· 1 package store-bought pizza dough, or homemade
Marinara Sauce
· 1 can whole tomatoes, hand crushed
· 1 small (6 ounce) can of tomato paste
· ¼ teaspoon dried basil
· ¼ teaspoon dried oregano
· ¼ teaspoon black pepper
· ½ teaspoon kosher salt
Directions:
1) Preheat oven to 375°F. Line a baking sheet with parchment paper. Set aside.
2) In a medium bowl, combine the minced garlic, butter, olive oil, and salt. Set aside.
3) Roll out the pizza dough. Cut into strips, about one inch wide and three to four inches long. Brush each strip with the garlic butter mixture. Gently roll each piece into a log and tie the dough into a knot. Place the knot on the baking sheet. Repeat with the rest of the strips.
4) Brush on additional garlic butter mixture on the top of the garlic knots. Place in the oven and bake for 15 minutes, until golden brown.
5) To make the marinara sauce, heat a large pot on medium low heat. Add the whole can of tomatoes, tomato paste, basil, oregano, black pepper, and salt. Let the sauce simmer for 15 to 20 minutes. Serve with the garlic knots.
Takeaways: The garlic knots taste best when served hot alongside the marinara sauce. If you have leftover marinara sauce, you can use it for spaghetti and meatballs or pizza.