Homemade Marinara Sauce Recipe
Made with Fresh Tomato, Garlic and Basil. Served over a Bed of Linguine, Fettucini or Rigatoni.
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Ingredients
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Sauce Ingredients
Pasta Ingredients
Method
Marinara Sauce Preparation
- 1
Prepare the Tomatoes
Blanch the fresh tomatoes in boiling water for about 1-2 minutes until the skin starts to peel. Remove them and place them in an ice bath. Once cooled, peel the skins off, remove the seeds, and chop the tomatoes.
- 2
- 3
Cook the Sauce
Add the chopped tomatoes to the saucepan along with salt, black pepper, red pepper flakes, and sugar. Stir well and bring to a simmer. Cook for about 30-40 minutes, stirring occasionally until the sauce thickens.
- 4
Add Basil
Once the sauce has thickened, stir in the chopped fresh basil and let it simmer for an additional 5 minutes. Taste and adjust seasoning if necessary.
Pasta Preparation
- 5
Boil the Water
In a large pot, bring 4 quarts of water to a rolling boil. Add 2 tablespoons of salt to the boiling water.
- 6
Cook the Pasta
Add the linguine, fettuccine, or rigatoni to the boiling water and cook according to package instructions until al dente. This usually takes about 8-10 minutes.
- 7
Drain the Pasta
Once cooked, drain the pasta in a colander, reserving a cup of pasta water to adjust the sauce consistency if needed.
- 8
Combine with Sauce
In a large serving bowl, combine the drained pasta with the marinara sauce. Toss well to coat. If the sauce is too thick, add some reserved pasta water until desired consistency is reached.