Kid's Marinara Pasta Recipe

Boil water

Bring 4 cups of water to a rolling boil in a medium pot. Add 1 tablespoon salt to the boiling water.

Cook pasta

Add 8 oz pasta to the boiling water and cook according to package directions for al dente (usually 7–10 minutes depending on shape). Stir occasionally to prevent sticking.

Reserve pasta water and drain

Before draining, ladle or measure out 1/4 cup of the starchy pasta cooking water and set aside. Drain the pasta in a colander and return pasta to the pot off the heat.

Warm oil and garlic

While the pasta cooks (or in a small skillet), warm 1 tablespoon olive oil over medium-low heat. Add 1 minced garlic clove and cook for 30–45 seconds until fragrant but not browned (browned garlic becomes bitter).

Build sauce

Add 1 cup tomato sauce and 1 teaspoon tomato paste to the skillet with the garlic. Stir to combine.

Adjust texture and season

Add 2 tablespoons water, 1 teaspoon sugar, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon salt, and 1 teaspoon black pepper. Stir and reduce heat to low. Simmer gently for 4–6 minutes, stirring occasionally, until warm and slightly thickened. Taste and adjust salt or sugar to suit a child's preference (less pepper if desired).

Combine pasta and sauce

Add the drained pasta back to the warm pot if not already there. Pour the marinara sauce over the pasta. Add 2 tablespoons unsalted butter and 1–2 tablespoons of the reserved pasta water as needed to loosen and coat the pasta.

Stir in cheese and serve

Mix in 1 tablespoon grated Parmesan cheese until melted and evenly distributed. Taste and, if desired for very young children, reduce black pepper or omit and add an extra 1/2 teaspoon sugar for sweetness. Garnish with 1 teaspoon chopped fresh parsley if using.

Serve warm

Transfer to bowls and serve warm. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.