Spaghetti W/ Marinara Recipe
Make Spaghetti W/ Marinara Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinara Sauce
Spaghetti & To Finish
Method
Marinara Sauce
Prepare aromatics
Heat a large deep skillet or medium saucepan over medium heat. Add 2 tablespoons extra-virgin olive oil. When oil shimmers, add the finely chopped onion and a pinch of salt. Cook, 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 it.
Build sauce
Stir in 2 tablespoons tomato paste and cook 1–2 minutes, stirring, to caramelize slightly and deepen flavor. Add the 28 oz crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon sugar, and 1 teaspoon red pepper flakes if using. Stir to combine.
Simmer and season
Bring the sauce to a gentle simmer, then lower heat to maintain a low simmer. Add 1/2 cup water or reserved pasta water if the sauce is very thick. Season with 1.5 teaspoons kosher salt and 1/2 teaspoon black pepper. Simmer, uncovered or partially covered, for 20–25 minutes, stirring occasionally, until flavors meld and sauce thickens slightly.
Finish sauce
Remove the pan from heat and stir in the torn fresh basil leaves and 1 teaspoon extra-virgin olive oil if using. Taste and adjust seasoning with more salt, pepper, or a pinch of sugar if needed. Keep warm while you cook the spaghetti.
Spaghetti & To Finish
Cook pasta
Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt to the water. Add 12 oz dried spaghetti and cook, stirring occasionally, until al dente according to package instructions (typically 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta.
Combine pasta and sauce
Return the drained pasta to the pot or to the skillet with the marinara over low heat. Add 1/2 cup of the reserved pasta water to the sauce (more if needed) and toss to combine so the sauce coats the spaghetti. Cook together 1–2 minutes so the pasta absorbs some sauce and the mixture becomes glossy. If the sauce seems too thin, cook a bit longer; if too thick, add more pasta water, 1–2 tablespoons at a time.