Spaghetti Marinara Recipe
Make Spaghetti Marinara Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Marinara Sauce
To Finish
Method
Pasta
- 1
Boil water and cook pasta
Bring 4 liters of water to a vigorous boil in a large pot. Add 1 tablespoon coarse salt. Add 12 oz dried spaghetti and cook uncovered, stirring occasionally, until just al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
Marinara Sauce
- 2
Sweat aromatics
While the pasta cooks, heat 3 tablespoons extra-virgin olive oil in a large deep skillet or saucepan over medium heat. Add 1 cup finely chopped yellow onion and a pinch of salt; cook, stirring occasionally, until the onion is translucent and softened, about 5–7 minutes. Add 4 minced garlic cloves and cook 30–45 seconds until fragrant, taking care not to brown the garlic.
- 3
Build the sauce
Stir in 2 tablespoons tomato paste and cook 1–2 minutes to remove raw edge. Pour in one 28 oz can crushed tomatoes, scraping any browned bits from the pan. Add 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon sugar (optional), 1 teaspoon salt, 1 teaspoon freshly ground black pepper and 1 teaspoon red pepper flakes if using. Stir to combine.
- 4
Simmer
Bring the sauce to a gentle simmer, then reduce heat to low. Simmer uncovered, stirring occasionally, for 15–20 minutes to let flavors meld and sauce thicken slightly. If the sauce becomes too thick, add up to 1/2 cup reserved pasta water to adjust consistency.
- 5
Finish sauce
Taste and adjust seasoning with more salt, pepper, or sugar as needed. Stir in 1 cup torn fresh basil leaves and 1 tablespoon extra-virgin olive oil. Remove from heat.
To Finish
- 6
Combine pasta and sauce
Add the drained spaghetti directly to the sauce in the skillet (or return sauce to the pasta pot), tossing gently to coat. If needed, add reserved pasta water, a tablespoon at a time, to reach a silky sauce that clings to the pasta (use 1/4–1/2 cup as needed).
- 7
Serve
Divide spaghetti among plates or bowls. Top each serving with freshly grated Parmesan cheese and a light drizzle of extra-virgin olive oil. Garnish with additional torn basil if desired and grind extra black pepper to taste.