Marinara - Pasta Recipe

Prepare aromatics

Heat a medium saucepan over medium heat. Add 2 tablespoons olive oil. When oil shimmers, add the finely diced onion and a pinch of salt. Sweat the onion, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Build the sauce

Stir in 2 tablespoons tomato paste and cook 1–2 minutes, stirring, to caramelize slightly. Add the crushed tomatoes, 1 cup water or broth, 1 teaspoon sugar, 1 teaspoon dried oregano, and 1 teaspoon red pepper flakes. Stir to combine.

Simmer

Bring the sauce to a gentle simmer, then reduce heat to low. Add 8 torn basil leaves, 2 tablespoons chopped parsley, 1.5 teaspoons salt, and 1/2 teaspoon black pepper. Simmer uncovered, stirring occasionally, for 20–25 minutes to thicken and concentrate flavors. Taste and adjust seasoning (salt, pepper, sugar) as needed.

Finish

If you prefer a smoother sauce, use an immersion blender to pulse briefly for 5–10 seconds (optional). Remove from heat and set aside, keeping warm. Stir in a drizzle (about 1 tsp) of extra virgin olive oil if desired to enrich the sauce.

Cook rigatoni

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 1 lb rigatoni and cook, stirring occasionally, until al dente according to package instructions (usually 10–12 minutes). Reserve 1 cup of pasta cooking water, then drain the rigatoni.

Combine with sauce

Return the drained pasta to the empty pot or to a large sauté pan over medium heat. Add 2–3 cups marinara (adjust to coat the pasta) and 1/4 cup of the reserved pasta water. Toss or stir vigorously for 1–2 minutes so the sauce adheres to the rigatoni. Add additional pasta water as needed to reach a glossy, clingy consistency.

Portion the sauced rigatoni into serving bowls or plates. Sprinkle 3/4 cup freshly grated Parmesan evenly over the pasta (reserve a little for the table if desired).

Top each portion with fresh basil chiffonade (about 1–2 tablespoons per serving from the 1/2 cup prepared). To make a chiffonade: stack basil leaves, roll tightly lengthwise, then slice crosswise into thin ribbons.

Finish with an optional drizzle of extra-virgin olive oil and a light grind of black pepper. Serve immediately.