Fettuccine Marinara Recipe
Make Fettuccine 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
To Finish & Serve
Method
Pasta
- 1
Boil water
Bring 4 liters (about 16 cups) of water to a rolling boil in a large pot. Add 1 tablespoon coarse salt once boiling.
- 2
Cook fettuccine
Add 12 oz dry fettuccine to the boiling water and cook according to package directions until al dente (usually 9–11 minutes). Stir occasionally to prevent sticking. Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta and set aside.
Marinara Sauce
- 3
Sweat aromatics
While the pasta cooks, heat 2 tbsp extra-virgin olive oil in a medium-large sauté pan over medium heat. Add 1 cup finely chopped yellow onion and sauté until softened and translucent, about 6–8 minutes. Add 4 minced garlic cloves and cook 30–45 seconds until fragrant, taking care not to brown the garlic.
- 4
Build sauce
Stir in 2 tbsp tomato paste and cook 1–2 minutes to deepen flavor. Add one 28 oz can crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1/4 tsp red pepper flakes, 1 tsp sugar, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Stir to combine.
- 5
Simmer
Bring sauce to a gentle simmer, then reduce heat to low. Add 1/2 cup water or reserved pasta water to loosen the sauce. Simmer, partially covered, for 12–15 minutes, stirring occasionally, until slightly thickened and flavors have melded.
- 6
Finish sauce
Remove sauce from heat and stir in 1/4 cup torn fresh basil leaves. Taste and adjust seasoning with salt and pepper as needed.
To Finish & Serve
- 7
Combine pasta and sauce
Return the drained fettuccine to the large pot or place in the sauté pan with the marinara over low heat. Add 2 tbsp unsalted butter and 1/2 cup grated Parmesan to the hot pasta and sauce. Toss vigorously (use tongs) to coat the fettuccine, adding splash(es) of reserved pasta water as needed to create a silky emulsion and reach desired consistency (about 2–4 tbsp).
- 8
Plate
Divide the fettuccine marinara among 4 warm plates or bowls. Drizzle each serving with 1 tsp extra-virgin olive oil, sprinkle with 2 tbsp chopped fresh parsley and additional grated Parmesan to taste. Finish with freshly ground black pepper and salt to taste.
- 9
Serve
Serve immediately while hot. Optionally offer crushed red pepper flakes and extra Parmesan at the table.