Cavatappi Marinara Recipe
Cavatappi pasta topped w/homemade marinara sauce.
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Ingredients
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Pasta
Marinara Sauce
To Serve (optional)
Method
Pasta
- 1
Boil water
Bring 4 liters (or about 1 gallon) of water to a rolling boil in a large pot. Add 1 tablespoon coarse salt once boiling.
- 2
Cook pasta
Add 12 oz cavatappi to the boiling water and cook uncovered, stirring occasionally, until al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta in a colander.
- 3
Marinara Sauce
- 4
Sweat the aromatics
Heat 2 tablespoons extra-virgin olive oil in a large skillet or medium saucepan over medium heat. Add 1 cup finely diced yellow onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and soft, about 6–8 minutes. Add 4 minced garlic cloves and 1/4 teaspoon crushed red pepper flakes; cook, stirring, for 30–45 seconds until fragrant but not browned.
- 5
Build flavor
Push the aromatics to one side, add 2 tablespoons tomato paste to the pan and cook, stirring constantly, 1–2 minutes until it darkens slightly. This concentrates the tomato flavor.
- 6
Add tomatoes and season
Pour in one 28-oz can of crushed tomatoes and stir to combine with the paste and aromatics. Add 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon granulated sugar, 1 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper. Stir well.
- 7
Simmer
Bring the sauce to a gentle simmer, then reduce heat to low. Simmer, uncovered, stirring occasionally, for 15–20 minutes so the flavors meld and the sauce thickens slightly. If the sauce becomes too thick, thin with up to 1/2 cup reserved pasta water.
- 8
Finish with fresh basil
Taste and adjust seasoning with more salt or sugar if needed. Stir in 6 torn fresh basil leaves just before serving for brightness (optional).
- 9
Combine pasta and sauce
Add the cooked cavatappi to the skillet with the marinara (or pour sauce over pasta in the pot). Toss over low heat for 1–2 minutes so the pasta absorbs some sauce. If needed, add more reserved pasta water, 1 tablespoon at a time, to achieve a glossy, silky coating.
To Serve
- 10
Divide the cavatappi marinara among plates or bowls. Top each serving with freshly grated Parmesan or Pecorino Romano and an extra pinch of red pepper flakes if desired. Serve immediately.