Spaghetti & Marinara Recipe
Make Spaghetti & Marinara Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinara Sauce
Spaghetti
Method
Marinara Sauce
- 1
Prepare aromatics
Heat a large sauté pan or medium saucepan over medium heat. Add 2 tbs extra-virgin olive oil and swirl to coat. When the oil shimmers, add the finely chopped onion (1 cup), sauté for 5–7 minutes until translucent and beginning to soften. Add the minced garlic (4 cloves), grated carrot (1/2 cup) and chopped celery (1/2 cup). Cook, stirring occasionally, 3–4 minutes until vegetables are softened and fragrant but not browned.
- 2
Build the sauce
Stir in the tomato paste (2 tbs) and cook 1–2 minutes to deepen the flavor. Add the crushed tomatoes (1 can, 28 oz) and 1/2 cup water or low-sodium vegetable broth, scraping up any browned bits from the bottom of the pan.
- 3
Season and simmer
Add dried oregano (1 tsp), dried basil (1 tsp), crushed red pepper flakes (1/4 tsp, optional), sugar (1/2 tsp, optional), salt (1 1/4 tsp) and freshly ground black pepper (1/2 tsp). Stir to combine, bring sauce to a gentle simmer, then reduce heat to low so the sauce barely bubbles. Simmer, uncovered, 20–30 minutes, stirring occasionally, until the sauce thickens and the flavors meld. Taste and adjust salt, pepper or sugar as needed.
- 4
Finish the sauce
If you prefer a very smooth marinara, use an immersion blender for a few quick pulses to reach desired texture (optional). Stir in torn fresh basil leaves (6 leaves) and 1 tsp extra-virgin olive oil (from the Spaghetti section) just before serving. Keep warm over very low heat while you cook the pasta.
Spaghetti
- 5
Boil the pasta
Bring 4 liters of water to a rolling boil in a large pot. Add 1 tbs kosher salt to the water. Add 12 oz dried spaghetti and cook, stirring occasionally, according to package instructions until just shy of al dente (usually 8–10 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the spaghetti in a colander.
- 6
Combine pasta and sauce
Return the drained spaghetti to the empty hot pot or to the pan with the sauce. Add 1/2 cup reserved pasta water and toss with the marinara over low heat for 1–2 minutes until the pasta finishes cooking and the sauce clings to the noodles. If the sauce seems thick, add more reserved pasta water, 1–2 tbs at a time, until you reach desired consistency.
- 7
Finish and serve
Drizzle 1 tsp extra-virgin olive oil over the tossed pasta, taste and adjust seasoning. Divide into 4 servings. If desired, top with grated Parmesan or Pecorino Romano (1/2 cup) and an extra sprinkle of torn fresh basil. Serve immediately.