Pasta Marinara Recipe

Boil water

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

Cook penne

Add 12 oz penne to the boiling salted water and cook uncovered, stirring occasionally, until al dente according to package instruction (usually 10–12 minutes). Reserve 1/2 cup of pasta cooking water, then drain the pasta in a colander.

Finish pasta

Return drained pasta to the pot off heat, add 1 teaspoon olive oil and toss to prevent sticking while you finish the sauce.

Sauté aromatics

In a large skillet or medium saucepan, heat 2 tablespoons extra-virgin olive oil over medium heat until shimmering. Add 1 cup finely diced onion and sauté until softened and translucent, about 6–8 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant, stirring to avoid burning.

Add tomatoes

Stir in 2 tablespoons tomato paste and cook 1 minute to deepen the flavor. Add the 28 oz crushed tomatoes, stirring to combine.

Season and simmer

Add 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon sugar (if using), 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon red pepper flakes (optional). Bring the sauce to a gentle simmer, reduce heat to low, and simmer uncovered for 15–20 minutes, stirring occasionally, until slightly thickened.

Finish sauce

Taste and adjust seasoning. If the sauce is too acidic, add a little more sugar. Stir in 1 tablespoon torn fresh basil (if using) in the last minute of cooking.

Combine pasta and sauce: Add the drained penne to the simmering marinara (if sauce is still hot, remove from heat momentarily). Toss gently to coat, adding up to 1/4–1/2 cup reserved pasta cooking water a tablespoon at a time to loosen sauce and help it cling to the pasta.

Plate and garnish: Divide pasta among 4 plates or bowls (serves 4). Sprinkle each serving with freshly grated Parmesan (about 1/4 cup per serving) and garnish with chopped parsley if desired.

Serve immediately: Serve hot with extra Parmesan at the table.