Marinara - Pasta Recipe

Boil pasta water

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

Cook rigatoni

Add 12 oz rigatoni to the boiling water and cook according to package instructions until al dente (usually 10–12 minutes). Reserve 1/2 cup pasta cooking water, then drain the pasta and set aside. If desired, toss with 1 teaspoon olive oil to prevent sticking.

Sweat aromatics

Heat 2 tablespoons extra-virgin olive oil in a medium skillet or saucepan over medium heat. Add 1/2 cup finely diced yellow onion and sauté until soft and translucent, about 5–6 minutes. Add 3 minced garlic cloves and cook, stirring, until fragrant, about 30–45 seconds — do not let the garlic brown.

Build sauce

Stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor. Add the 28 oz crushed tomatoes, 1/2 cup water or stock, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/2 teaspoon sugar, 1/4 teaspoon red pepper flakes (optional), 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Stir to combine.

Simmer

Bring the sauce to a gentle simmer, then reduce heat to low. Cook, partially covered, stirring occasionally, for 15–20 minutes to thicken and meld flavors. Taste and adjust seasoning with additional salt, pepper or sugar as needed.

Finish sauce

If the sauce is too thick, stir in up to the reserved 1/2 cup pasta cooking water a few tablespoons at a time to reach a silky consistency. Simmer 1–2 minutes after adjusting.

Toss pasta with sauce

Return drained rigatoni to the pot or to the skillet with the marinara over low heat. Add the sauce and gently toss to coat, cooking together 1–2 minutes so the pasta absorbs sauce. If needed, add a splash of reserved pasta water to loosen.

Prepare basil

Stack the 12 fresh basil leaves, roll tightly into a cigar shape, and slice crosswise very thin to make a chiffonade. Sprinkle chiffonade over the plated pasta.

Garnish

Plate the rigatoni generously coated with marinara. Top each portion with 2 tablespoons (approximately) grated Parmesan cheese and a few basil chiffonade pieces. Finish with a grind of fresh black pepper and additional salt to taste. Serve immediately.