Pasta Marinara Recipe

Bring water to a boil

In a large pot, bring 4 liters of water to a rolling boil. Add 1 tablespoon of salt once boiling.

Cook pasta

Add 12 oz dried spaghetti or linguine and cook uncovered, stirring occasionally, until al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup (240 ml) of pasta cooking water before draining.

Drain and finish

Drain the pasta, return to the pot off the heat, add 1 teaspoon extra-virgin olive oil (optional) to prevent sticking and keep warm while you finish the sauce.

Sweat the aromatics

In a large skillet or saucepan over medium heat, warm 2 tablespoons extra-virgin olive oil until shimmering. Add the finely chopped onion and cook, stirring occasionally, until translucent and softened, about 5–7 minutes. Add the minced garlic and cook 30–60 seconds until fragrant, careful not to brown.

Build the tomato base

Stir in 1 tablespoon tomato paste and cook 1 minute to remove raw edge. Pour in the 28 oz crushed tomatoes, stirring to combine.

Season and simmer

Add 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon granulated sugar, 1 teaspoon salt, 1 teaspoon freshly ground black pepper and 1 teaspoon red pepper flakes (if using). Bring the sauce to a gentle simmer, then reduce heat to low. Simmer, partially covered, stirring occasionally, for 15–20 minutes to thicken and allow flavors to meld.

Finish with fresh basil

Remove the sauce from heat and stir in the torn fresh basil leaves. Taste and adjust seasoning with additional salt, pepper, or sugar if needed.

Adjust sauce consistency

If the sauce is too thick, stir in reserved pasta cooking water, a few tablespoons at a time, until it reaches a glossy, saucy consistency that will coat the pasta (use up to 1/2 cup as needed).

Combine pasta and sauce

Add the drained pasta to the skillet with the marinara (or return sauce to the pasta pot). Toss over low heat for 1–2 minutes so the pasta absorbs the sauce and everything is evenly coated. If needed, add a splash of reserved pasta water to loosen the sauce.

Plate and garnish

Divide the sauced pasta among plates or bowls. Sprinkle each serving with freshly grated Parmesan (about 1 cup total divided) and optional chopped parsley. Finish with a small drizzle of extra-virgin olive oil if desired.