Pasta (penne Or Spaghetti) With Marinara Recipe

Bring water to a boil

In a large pot, bring 4 liters of water to a rolling boil. Add 1 tablespoon of coarse salt once boiling.

Cook pasta

Add 12 oz dried penne or spaghetti and cook uncovered, stirring occasionally, following package timing for al dente (usually 9–12 minutes for penne, 8–10 minutes for spaghetti). Reserve 1 cup (240 ml) of pasta cooking water before draining.

Finish pasta

Drain pasta, leaving it slightly wet. If desired, toss with 1 teaspoon extra-virgin olive oil to prevent sticking while you finish the sauce.

Sweat onion

While the pasta water is heating (or when pasta cooks), warm 2 tablespoons olive oil in a large skillet or saucepan over medium heat. Add 1 cup finely chopped onion and a pinch of salt. Cook, stirring occasionally, until translucent and softened, about 6–8 minutes.

Add garlic

Add 3 cloves minced garlic and cook, stirring, until fragrant, about 30–45 seconds. Do not let it brown.

Build tomato base

Stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor. Add one 28 oz can crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1 teaspoon sugar (if using). Stir to combine.

Simmer

Bring sauce to a gentle simmer. Reduce heat to low and simmer uncovered for 12–18 minutes, stirring occasionally, until slightly thickened. If the sauce becomes too thick, add up to 1/2 cup reserved pasta water to reach desired consistency.

Season

Season with 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon red pepper flakes if using. Taste and adjust salt, sugar, or herbs as needed. Stir in torn fresh basil leaves in the last 1–2 minutes of cooking.

Combine pasta and sauce: Add the drained pasta directly into the skillet with the marinara (or pour sauce over pasta in the pot). Toss over low heat for 1–2 minutes so the pasta absorbs the sauce. If needed, add reserved pasta cooking water, a tablespoon at a time, to loosen the sauce and help it cling to the pasta.

Plate and garnish: Divide pasta among plates or bowls. Top with about 1 oz freshly grated Parmesan or Pecorino per serving (adjust to taste) and sprinkle with 2 tablespoons chopped parsley if using. Drizzle a little extra-virgin olive oil if desired.