Pasta & Marinara Recipe
Make Pasta & Marinara Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Marinara Sauce
Method
Pasta
Boil water and salt
Place a large pot on high heat and add 4 liters of water. Bring to a vigorous boil, then add 2 tablespoons kosher salt. Salt should make the water taste like the sea.
Cook pasta
Add 12 oz dried pasta to the boiling water and stir immediately to prevent sticking. Cook according to package al dente time (usually 8–12 minutes) until tender but with a slight bite. Reserve 1 cup (240 ml) of pasta cooking water and then drain the pasta in a colander.
Finish pasta
If desired, toss the drained pasta with 1 teaspoon olive oil to prevent sticking while finishing the sauce. Keep warm.
Marinara Sauce
Sweat the aromatics
While the pasta water heats (or while pasta cooks), heat 2 tablespoons extra-virgin olive oil in a large skillet or saucepan over medium heat. Add 1 cup finely diced yellow onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add 4 minced garlic cloves and cook 30–60 seconds until fragrant, taking care not to brown the garlic.
Build the tomato base
Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize slightly and deepen flavor. Add the 28 oz can of crushed tomatoes, 1 teaspoon granulated sugar, 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1 teaspoon red pepper flakes. Stir to combine.
Simmer
Bring the sauce to a gentle simmer, then reduce heat to low. Simmer uncovered for 12–20 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld. Taste and season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper, adjusting to your preference.
Finish and combine
If the sauce is too thick, add up to 1/2 cup of the reserved pasta cooking water to loosen it. Add the drained pasta directly to the skillet with the marinara. Toss over low heat for 1–2 minutes so the pasta absorbs the sauce and everything is evenly coated. Stir in chopped fresh basil leaves if using.
Serve
Divide pasta among plates or bowls. Top with grated Parmesan cheese as desired and an extra drizzle of olive oil or a few fresh basil leaves. Serve immediately.