Pasta With Marinara Recipe

Boil water

Pour 4 quarts (approximately 4 L) of water into a large pot and bring to a rolling boil over high heat.

Salt the water

Once boiling, add 1 tablespoon kosher salt to the water. This seasons the pasta from the inside.

Cook pasta

Add 12 oz dried spaghetti or linguine and stir immediately to prevent sticking. Cook uncovered, stirring occasionally, until al dente (follow package time minus 1 minute for slightly firmer pasta). Reserve 1 cup of pasta cooking water, then drain the pasta in a colander.

Sweat the aromatics

While the pasta water heats, heat 3 tablespoons extra-virgin olive oil in a large deep skillet or medium saucepan over medium heat. Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is softened and translucent, about 6–8 minutes. Add 4 minced garlic cloves and cook 30–60 seconds until fragrant; do not let the garlic brown.

Build the tomato base

Stir in 2 tablespoons tomato paste and cook for 1–2 minutes, stirring, to deepen the tomato flavor. Add the 28 oz crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon granulated sugar, 1 bay leaf, and 1 teaspoon salt. If you like heat, add 1 teaspoon red pepper flakes.

Simmer

Bring the sauce to a gentle simmer, then reduce heat to low and simmer uncovered, stirring occasionally, for 15–20 minutes to let flavors meld and sauce thicken slightly. Taste and adjust seasoning with additional salt and pepper as needed.

Finish sauce

Remove and discard the bay leaf. Stir in 1 tablespoon unsalted butter (optional) and 8 torn basil leaves to round out the flavor and add freshness. Keep the sauce warm over very low heat while you finish the pasta.

Combine pasta and sauce

Return the drained pasta to the pot or to the skillet with the sauce. Add about 1/2 cup of the reserved pasta cooking water to the sauce to loosen it. Toss pasta and sauce together over low heat for 1–2 minutes until the sauce clings to the pasta. If needed, add more reserved pasta water, 1–2 tablespoons at a time, to reach desired consistency.

Plate

Divide the pasta among 4 warm plates or bowls. Top each serving with grated Parmesan (about 1/4 cup per serving) and garnish with fresh basil leaves. Grind extra black pepper over each plate if desired.

Final notes

Serve immediately. Leftover sauce will keep refrigerated for up to 4 days or frozen for up to 3 months. Reheat gently on the stovetop, adding a splash of water if thickened.