Pasta With Marinara Recipe

Boil water

Bring a large pot (at least 4-6 quarts) of water to a rolling boil. Add 1 tablespoon kosher salt.

Cook pasta

Add 12 oz dried pasta to the boiling water and cook, stirring occasionally, until al dente according to package instructions (usually 8-12 minutes depending on shape). Reserve 1 cup of the starchy pasta cooking water, then drain the pasta.

Finish pasta

If desired, toss the drained pasta with 1 teaspoon olive oil to prevent sticking. Keep warm while you finish the sauce.

Soften aromatics

Heat 2 tablespoons extra-virgin olive oil in a large skillet or saucepan over medium heat. When the oil shimmers, add the 1 cup finely chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and starting to soften, about 6-8 minutes. Add the 3 minced garlic cloves and cook 30-60 seconds until fragrant, being careful not to brown the garlic.

Build flavor

Stir in 1 tablespoon tomato paste and cook 1-2 minutes, stirring, until it darkens slightly. This deepens the tomato flavor.

Add tomatoes and seasonings

Add the 28 oz can of whole peeled tomatoes (crush them by hand or with a spoon in the pan) and 1 cup crushed tomatoes if using. Stir in 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon red pepper flakes (adjust to taste), 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon sugar (optional). Bring to a gentle simmer over medium-low heat.

Simmer

Reduce heat to low and simmer gently, uncovered or partially covered, for 15-25 minutes, stirring occasionally, until the sauce thickens and flavors meld. Taste and adjust salt, pepper, or red pepper flakes as needed.

Finish sauce

Stir in 1 tablespoon torn fresh basil leaves off heat. If you prefer a smoother sauce, you can use an immersion blender to pulse the sauce to desired consistency (optional).

Combine pasta and sauce

Add the drained pasta to the skillet with the marinara (or return sauce to a large pot and add pasta). Toss to combine over low heat. Add up to 1/2 cup reserved pasta cooking water, a few tablespoons at a time, if the sauce needs loosening and to help it cling to the pasta. Cook together 1-2 minutes so the pasta absorbs some sauce.

Plate and garnish

Divide the pasta among bowls. Sprinkle with grated Parmesan (about 1 cup total) and chopped fresh parsley if using. Finish with an extra drizzle of extra-virgin olive oil or a few torn basil leaves.