Marinara Pasta Recipe

Prep

Finely chop the yellow onion so it measures about 1 cup. Mince the garlic cloves. Tear the fresh basil leaves and set aside.

Sweat the aromatics

Heat 2 tbs extra-virgin olive oil in a large deep skillet or saucepan over medium heat. When oil shimmers, add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and soft, about 6–8 minutes. Do not brown.

Add garlic and tomato paste

Add the minced garlic and cook for 30–45 seconds until fragrant. Stir in 2 tbs tomato paste and cook for 1–2 minutes, stirring constantly, until the paste darkens slightly — this deepens the tomato flavor.

Add tomatoes and seasonings

Pour in the 28 oz (796 ml) crushed tomatoes and 1/2 cup water (or reserved pasta water if available). Stir in 1 tsp dried oregano, 1 tsp dried basil, 1 tsp red pepper flakes, 1 tsp sugar, 1.5 tsp salt, and 1/2 tsp freshly ground black pepper. Bring the mixture to a gentle simmer over medium-low heat.

Simmer

Reduce heat to low and simmer uncovered, stirring occasionally, for 20–25 minutes to thicken and concentrate flavors. If sauce becomes too thick, add a tablespoon or two of water. Taste and adjust salt, pepper, or sugar as needed.

Finish

Remove from heat and stir in 1/4 cup torn fresh basil. Adjust seasoning to taste. Keep warm while you cook the pasta.

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tbsp kosher salt. Add 12 oz dried spaghetti and cook according to package directions for al dente (usually 8–10 minutes), stirring occasionally to prevent sticking.

Reserve pasta water & drain

Before draining, reserve 1/2 to 1 cup of the hot pasta cooking water. Drain the pasta in a colander, shaking briefly to remove excess water. Do not rinse.

Combine pasta and sauce

Return the drained pasta to the pot or to the pan with the marinara over low heat. Add about 1/4 to 1/2 cup of reserved pasta water as needed and toss to coat the strands evenly with sauce. Cook together for 1–2 minutes so the sauce clings to the pasta. If desired, stir in 1 tsp olive oil for a glossy finish.

Plate and garnish

Divide the sauced pasta among 4 warmed bowls or plates. Sprinkle each serving with about 2 tbs grated Parmesan (total 1/2 cup) and a few torn fresh basil leaves. Serve immediately.