Spaghetti Marinara Recipe
Make Spaghetti Marinara Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Marinara Sauce
Method
Pasta
- 1
Boil pasta water
Put 4 liters of water into a large pot and bring to a rolling boil over high heat. Add 2 tablespoons coarse salt once boiling.
- 2
Cook spaghetti
Add 12 oz dried spaghetti to the boiling water. Stir occasionally to prevent sticking. Cook uncovered until al dente according to package instructions, usually 8–10 minutes. Reserve 1 cup of pasta cooking water, then drain the spaghetti.
- 3
Finish pasta
If desired, toss drained spaghetti with 1 teaspoon extra-virgin olive oil to prevent sticking while you finish the sauce.
Marinara Sauce
- 4
Sweat the aromatics
While the pasta water is heating, place a wide sauté pan or shallow saucepan over medium heat. Add 2 tablespoons extra-virgin olive oil. When oil shimmers, add 1 cup finely diced onion and a pinch of salt. Cook, stirring occasionally, until translucent and softened, about 5–7 minutes. Add 4 minced garlic cloves and cook 30–60 seconds until fragrant but not browned.
- 5
Add tomato components
Stir in 2 tablespoons tomato paste and cook 1 minute to caramelize slightly. Pour in 28 oz crushed tomatoes, 1/2 cup water or low-sodium broth, 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1 teaspoon granulated sugar (if using). Stir to combine.
- 6
Simmer and season
Bring sauce to a gentle simmer, then reduce heat to low. Simmer uncovered, stirring occasionally, for 12–18 minutes to thicken and meld flavors. Season with 1.5 teaspoons salt, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon red pepper flakes if using. Taste and adjust salt, pepper, or sugar as needed.
- 7
Finish sauce
Turn off the heat and stir in torn fresh basil leaves. If the sauce is too thick for coating pasta, add a few tablespoons of the reserved pasta cooking water until you reach desired consistency (you may use up to 1/2 cup).
- 8
Combine pasta and sauce
Add the drained, hot spaghetti directly into the pan with the sauce. Toss vigorously for 1–2 minutes over low heat so the pasta absorbs the sauce; add small amounts of reserved pasta water as needed to create a glossy, well-coated pasta.
- 9
Plate and serve
Divide spaghetti among plates or bowls. Top each serving with a sprinkle of grated Parmesan or Pecorino Romano (about 2 tablespoons per serving) and a few torn basil leaves. Serve immediately.