Spaghetti Marinara Recipe

Bring 4 L (about 1 gallon) of water to a rolling boil in a large pot. Add 1 tablespoon salt to the boiling water.

Add 12 oz dried spaghetti and stir immediately to prevent sticking. Cook uncovered until al dente according to package instructions, usually 8–10 minutes.

Reserve 1 cup (240 ml) of the pasta cooking water, then drain the pasta in a colander. If desired, toss with 1 teaspoon olive oil to prevent sticking while finishing the sauce.

Heat 2 tablespoons extra-virgin olive oil in a large sauté pan or shallow saucepan over medium heat until shimmering.

Add 1 cup finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Do not let it brown.

Add 4 minced garlic cloves and cook for 30–45 seconds until fragrant, stirring constantly to avoid burning.

Stir in 2 tablespoons tomato paste and cook 1–2 minutes, breaking it up and allowing it to darken slightly — this deepens the tomato flavor.

Pour in one 28 oz can crushed tomatoes, stir to combine, and bring the sauce to a gentle simmer.

Add 1 teaspoon sugar, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon red pepper flakes (optional), and 1 bay leaf. Stir well.

Reduce heat to low and simmer gently, uncovered or partially covered, for 20–25 minutes, stirring occasionally, until the sauce thickens and flavors meld.

Taste and adjust seasoning: add more salt, pepper, or a pinch more sugar if the tomatoes taste too acidic.

Stir in 6 torn fresh basil leaves and 1 tablespoon unsalted butter (optional) for a glossy finish. Remove and discard the bay leaf.

If the sauce is too thick, add up to 1/2 cup of reserved pasta water to reach desired consistency.

Add the drained spaghetti directly to the sauce pan (or transfer sauce to the pasta pot) and toss over low heat for 1–2 minutes so the pasta absorbs sauce and flavors. Use reserved pasta water as needed to loosen and help the sauce cling.

Divide spaghetti among 4 plates, top with 1/4 cup grated Parmesan per serving (or to taste), a drizzle of extra-virgin olive oil, and additional torn basil if desired.

Serve immediately while hot.