Pasta With Marinara Recipe

Bring 4 liters (about 1 gallon) of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt.

Add 12 oz dry spaghetti or linguine and cook according to package instructions until al dente (usually 8–10 minutes). Stir occasionally to prevent sticking.

Before draining, reserve 1 cup of the starchy pasta cooking water. Drain the pasta and set aside.

While the pasta cooks, heat 2 tablespoons extra-virgin olive oil in a large skillet or saucepan over medium heat.

Add 1 cup finely chopped yellow onion and cook, stirring occasionally, until translucent and softened, about 5–7 minutes.

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

Stir in 1 tablespoon tomato paste and cook 1–2 minutes to deepen the flavor.

Add the 28 oz crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon red pepper flakes, 1 teaspoon sugar, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Stir to combine.

Bring the sauce to a gentle simmer, then reduce heat to low and simmer uncovered for 12–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning if necessary.

If using, stir in the torn fresh basil leaves in the last minute of cooking.

When the sauce is ready and the pasta is drained, return the large skillet with sauce to medium-low heat. Add 1 tablespoon unsalted butter and swirl to melt into the sauce.

Add the drained pasta to the sauce along with up to 1 cup reserved pasta cooking water, a small amount at a time, tossing to coat the pasta evenly. Use just enough cooking water to create a silky sauce that clings to the pasta (usually 1/4 to 1/2 cup, reserve the rest).

Remove from heat and stir in 1 cup freshly grated Parmesan cheese until melted and the sauce is glossy. Taste and adjust salt and pepper as needed.

Divide the pasta among plates or bowls. Top each serving with additional grated Parmesan (about 1/4 cup total) and freshly ground black pepper to taste.

Serve immediately.