Marinara Recipe

Prep tomatoes

Pour the canned plum tomatoes into a bowl. Crush them by hand or with a potato masher until mostly broken but still a bit chunky. Reserve any tomato juice in the can.

Heat a 10-inch sauté pan over medium heat. Add 2 tbs extra-virgin olive oil and swirl to coat.

Add the thinly sliced garlic and diced onion to the warm oil. Sauté, stirring frequently, until the onion is translucent and the garlic is fragrant and just beginning to color, about 3–4 minutes. Do not let the garlic burn.

If using, add 1/4 tsp red pepper flakes and 1/2 tsp dried oregano; cook with the aromatics for 30 seconds to bloom the spices.

Carefully add the crushed tomatoes and any reserved tomato juice to the pan. Stir to combine with the aromatics and bring to a gentle simmer.

Add 1 tsp salt, 1/4 tsp freshly ground black pepper, and 1/4 tsp granulated sugar if the tomatoes taste very acidic. Stir, then reduce heat to low and simmer uncovered, stirring occasionally, for 12–15 minutes until the sauce has slightly thickened and flavors have melded.

Stir in 6 torn basil leaves and 1 tbs chopped parsley in the last 1–2 minutes of cooking to preserve brightness.

Turn off the heat and stir in 2 tbs grated Romano cheese and 1/2 tbs olive oil to add richness and a savory finish. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Bring a large pot of water to a rolling boil. Add 1 tbs kosher salt.

Add 6 oz dried spaghetti or linguine and cook until just shy of al dente according to package directions (usually 8–10 minutes for spaghetti). Reserve 1/2 cup of pasta cooking water, then drain the pasta, leaving it slightly wet (do not rinse).

Return the sauté pan with the marinara to low–medium heat. Add the drained pasta directly to the sauce. Toss to combine, adding up to 1/2 cup reserved pasta water a few tablespoons at a time to loosen the sauce and help it cling to the pasta. Cook together for 1–2 minutes so the pasta finishes cooking in the sauce and absorbs flavor.

Remove from heat. Drizzle 1/2 tbs extra-virgin olive oil over the pasta and toss once. Taste and adjust seasoning.

Divide the pasta among plates (feeds 1–2). Sprinkle 1 tbs grated Romano cheese over the top and garnish with 1 fresh basil leaf. Serve immediately.