Pasta Marinara Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add the pasta and cook according to package directions until al dente (usually 8–11 minutes). Reserve 1 cup of the cooking water, then drain the pasta and set aside.

Heat a large wide skillet or sauté pan over medium heat. Add the olive oil and butter and let the butter melt and foam.

Add the finely chopped onion and a pinch of salt. Sauté until translucent and soft, about 5–7 minutes, stirring occasionally.

Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5 minutes. Stir regularly to encourage even browning.

Push the vegetables to the side of the pan, add the minced garlic and cook for 30–45 seconds until fragrant (do not let it burn).

Stir in the dried oregano, dried basil, and red pepper flakes and cook 30 seconds to bloom the spices.

Pour in the white wine to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by about half, 2–3 minutes. If not using wine, add 1/2 cup broth and proceed the same way.

Add the diced tomatoes (with their juices), tomato paste, sugar, and the remaining 1/2–1 cup of broth. Stir to combine and bring to a gentle simmer.

Reduce heat to low and simmer the sauce gently for 10–15 minutes, stirring occasionally, until slightly thickened and flavors meld. Taste and adjust seasoning with up to 1 teaspoon kosher salt and freshly ground black pepper as needed.

Once the sauce is simmering and the pasta is ready, add the drained pasta directly to the skillet with the marinara. If the skillet is not large enough, return pasta to the large pot and pour sauce over it.

Add 1/2 cup of the reserved pasta water to the pan and toss the pasta and sauce together over medium heat for 1–2 minutes. Add more reserved pasta water, a few tablespoons at a time, until the sauce clings to the pasta and reaches desired consistency.

Add the fresh baby spinach in handfuls, stirring after each addition until wilted and evenly incorporated, about 1–2 minutes total.

Stir in the chopped parsley, optional fresh basil, 3/4 cup of the grated Parmesan, and the optional teaspoon of lemon juice. Toss to combine and heat through for another minute. Taste and adjust salt and pepper if needed.

Remove from heat. Serve the pasta immediately topped with remaining Parmesan and an extra drizzle of olive oil if desired.