Ziti And Marinara Recipe

Boil water and cook ziti

Bring 6 qt of water to a rolling boil in a large pot. Add 2 tbsp kosher salt. Add ziti and optional 1 tsp olive oil, stir to separate. Cook according to package directions for al dente (usually 9–11 minutes), stirring occasionally. Reserve 1 cup of pasta cooking water, then drain pasta in a colander and set aside.

Sweat aromatics

While pasta cooks, heat 2 tbsp extra-virgin olive oil in a large sauté pan or medium saucepan over medium heat. Add 1 cup finely chopped onion and a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add 4 minced garlic cloves and cook until fragrant, about 30–45 seconds, being careful not to brown the garlic.

Build the sauce

Stir in 2 tbsp tomato paste and cook 1–2 minutes to caramelize slightly and deepen flavor. Add 28 oz crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp granulated sugar, 1 tsp salt, 1 tsp freshly ground black pepper, and 1 tsp red pepper flakes if using. Stir to combine.

Simmer to develop flavor

Bring sauce to a gentle simmer, then reduce heat to low. Simmer, uncovered, stirring occasionally, for 15–20 minutes to concentrate flavors. If sauce becomes too thick, add up to 1 cup water or broth, a little at a time, to reach desired consistency.

Finish sauce

Taste and adjust seasoning with salt, pepper, or sugar as needed. Stir in 1 cup torn fresh basil leaves (if using) in the last 1–2 minutes of simmering to preserve brightness.

Toss pasta with sauce

Add the drained ziti to the sauce pan (or add sauce to the pot with ziti). Toss gently to coat, adding up to 1/2 cup reserved pasta cooking water a little at a time if the sauce needs loosening. Cook together over low heat 1–2 minutes to let pasta absorb sauce.

Plate and garnish

Divide ziti and marinara among 4 servings. Top each portion with freshly grated Parmesan/Pecorino (about 1/4 cup per serving) and sprinkle with 1/2 tbsp chopped fresh parsley. Serve immediately.