Linguine Marinara & Recipe

Bring the 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add the linguine and cook until al dente according to package directions (usually 8–10 minutes), stirring occasionally. Reserve 1 cup of the pasta cooking water before draining, then drain the pasta and set aside.

Heat 3 tablespoons extra-virgin olive oil in a large sauté pan or shallow Dutch oven over medium heat until shimmering.

Peel and finely mince 4 garlic cloves and peel and finely dice 1 medium yellow onion.

Add the diced onion to the pan and cook, stirring occasionally, until soft and translucent, about 5–6 minutes.

Add the minced garlic, 1 teaspoon crushed red pepper flakes, 1 teaspoon dried oregano and 1 teaspoon dried basil. Cook, stirring constantly, for 30–45 seconds until fragrant but not browned.

Stir in 2 tablespoons tomato paste and cook for 1–2 minutes, stirring, to caramelize slightly and deepen the flavor.

Pour in the 28-ounce can of diced tomatoes with their juices. Use the back of a spoon to break up any large tomato pieces if desired. Stir to combine.

Add 1 teaspoon sugar (optional) and bring the sauce to a gentle simmer. Lower the heat and let simmer uncovered for 12–15 minutes, stirring occasionally, until slightly reduced and thickened. Taste and adjust salt and pepper.

While the sauce simmers, clean and slice 8 ounces mushrooms into 1/4-inch slices. Increase the heat under a separate skillet to medium-high, add 1 tablespoon olive oil (from the marinade quantity if desired), and sauté mushrooms until they release their liquid and begin to brown, about 5–7 minutes. Season lightly with a pinch of salt and pepper. Remove from heat and set aside.

When the marinara has thickened, stir the sautéed mushrooms into the sauce.

Add the drained linguine to the sauce pan (or add sauce to the pasta in the pot) and toss to combine over low heat. Add reserved pasta cooking water, a few tablespoons at a time, to loosen the sauce and help it coat the pasta; use about 1/4 to 1/2 cup depending on desired sauciness.

Add 4 cups baby spinach to the hot pasta and sauce and toss until wilted, about 1–2 minutes.

Stir in 1 cup freshly grated Parmesan cheese and most of the 1 cup fresh basil leaves (reserve a few for garnish). Toss until well combined. Taste and adjust seasoning with 1 teaspoon salt and 1 teaspoon freshly ground black pepper as needed.

Serve the linguine marinara immediately, topped with remaining basil leaves and additional grated Parmesan at the table.