Spaghetti With Marinara Recipe

Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt to the boiling water.

Add 12 oz dried spaghetti to the boiling water, stir immediately to prevent sticking, and cook uncovered according to package instructions minus 1 minute for al dente (typically 8–10 minutes). Stir occasionally.

Reserve 1/2 cup of the pasta cooking water, then drain the pasta in a colander. Do not rinse. Return the drained pasta to the pot or to the skillet with sauce in the next step.

If you like, toss the finished plated spaghetti with 1 teaspoon extra-virgin olive oil to gloss (optional).

Sweat the aromatics

In a wide sauté pan or medium saucepan, heat 2 tablespoons extra-virgin olive oil over medium heat until shimmering but not smoking. Add 1 cup finely chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and softened, about 6–8 minutes. Add 4 minced garlic cloves and cook for 30–60 seconds until fragrant, taking care not to brown the garlic.

Build the tomato base

Stir in 2 tablespoons tomato paste and cook for 1–2 minutes to caramelize slightly, which deepens flavor. Add 28 oz crushed tomatoes, 1 teaspoon granulated sugar, 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1 teaspoon red pepper flakes. Stir to combine.

Simmer and season

Bring the sauce to a gentle simmer, then reduce heat to low. Add 1/2 cup water or reserved pasta cooking water to loosen the sauce. Simmer, uncovered, for 15–20 minutes, stirring occasionally, until slightly reduced and flavors have melded.

Finish the sauce

Season the sauce with 1.5 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper, taste and adjust seasoning as needed. Stir in 1/4 cup torn fresh basil leaves if using. If sauce is too acidic, add a touch more sugar (up to 1 teaspoon). Keep the sauce warm while the pasta finishes cooking.

Combine pasta and sauce

Add the drained spaghetti directly into the skillet with the simmering marinara (or return spaghetti to the pot and pour sauce over). Toss thoroughly for 1–2 minutes over low heat so the pasta absorbs sauce; if the mixture looks dry, add a splash of reserved pasta water, 1 tablespoon at a time, until you reach the desired consistency.

Serve

Portion spaghetti into bowls or plates. Sprinkle each serving with freshly grated Parmesan or Pecorino (about 1/2 cup total for recipe) and additional torn basil if desired. Serve immediately.