Spaghetti Marinara Recipe

Boil pasta water

Bring 4 liters (about 1 gallon) of water to a rolling boil in a large pot. Add 2 tablespoons of coarse salt so the water tastes like the sea.

Cook spaghetti

Add 12 oz dried spaghetti and stir immediately to prevent sticking. Cook uncovered, stirring occasionally, until pasta is very al dente (about 2 minutes less than package instructions), typically 8–9 minutes. Reserve 1 cup (240 ml) of pasta cooking water, then drain spaghetti.

Sauté garlic

While pasta water heats, heat 3 tbsp extra-virgin olive oil in a large deep skillet or sauté pan over medium heat. Add the 4 thinly sliced garlic cloves and 1 tsp crushed red pepper flakes. Cook, stirring, until garlic is fragrant and just beginning to turn golden at the edges, about 1–1½ minutes. Do not let it brown too dark.

Add tomatoes

Add the 28 oz canned whole peeled tomatoes (crush them by hand in a bowl or crush directly in the pan with a wooden spoon). Stir in 1 tbsp tomato paste to deepen flavor and color.

Simmer and season

Bring sauce to a gentle simmer, reduce heat to low, and add 1 tsp dried oregano, 1.5 tsp salt, 1/2 tsp freshly ground black pepper, and 1/2 tsp sugar if using. Simmer uncovered, stirring occasionally, until sauce thickens slightly, about 12–15 minutes.

Add olives and capers

Stir in 3 oz pitted and halved black olives and 2 tbsp rinsed capers. Continue simmering 3–4 minutes to meld flavors.

Finish sauce

Off the heat, stir in 1 tbsp unsalted butter (optional) and 8 torn basil leaves. Taste and adjust seasoning with additional salt or pepper as needed.

Return the drained spaghetti to the large pot or into the skillet with the sauce over low heat. Add 1/2 cup (120 ml) of the reserved pasta cooking water and toss energetically to combine. Add more pasta water, a tablespoon at a time, until the sauce clings to the pasta and you reach a glossy, slightly saucy consistency (about 2–4 tbsp extra as needed).

Cook together for 1–2 minutes so pasta absorbs the sauce flavors. If the pan is small, combine in the large pot and toss with the sauce.

Divide pasta among serving plates. Sprinkle with 1/2 cup freshly grated Parmesan or Pecorino and 2 tbsp chopped fresh parsley if using. Garnish with a couple extra basil leaves.

Serve immediately, passing extra grated cheese at the table.