Pasta Marinara Recipe
served w / linguine (add 2pc BIG meatball for 6)
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Ingredients
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Pasta
Marinara Sauce
Optional Meatballs (add 2 for $6)
Method
Pasta
- 1
Boil linguine
Bring a large pot of water (about 4–5 quarts) to a rolling boil. Add 1 tbsp kosher salt. Add 12 oz linguine and cook according to package instructions (usually 9–11 minutes) until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside, tossing with a small drizzle of olive oil to prevent sticking.
Marinara Sauce
- 2
Sweat aromatics
In a large sauté pan or saucepan, heat 2 tbsp extra-virgin olive oil over medium heat until shimmering. Add 1 cup finely chopped onion and cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add 4 minced garlic cloves and cook 30–45 seconds until fragrant, taking care not to brown the garlic.
- 3
Build the sauce
Stir in 2 tbsp tomato paste and cook 1–2 minutes to caramelize slightly. Pour in one 28 oz can crushed tomatoes, stir to combine. Add 1 tsp dried oregano, 1 tsp dried basil, 1 tsp granulated sugar, 1 tsp red pepper flakes, 1 tsp salt, and 1 tsp freshly ground black pepper. Stir well.
- 4
Simmer
Bring the sauce to a gentle simmer, then reduce heat to low. Add up to 1 cup reserved pasta water (or plain water) in increments as needed to reach desired consistency. Simmer, uncovered, gently stirring occasionally, for 20–25 minutes to develop flavor. Taste and adjust seasoning.
- 5
Finish
Stir in 1 cup torn fresh basil leaves in the last 2 minutes of cooking. If the sauce tastes too acidic, add a little more sugar (up to 1 tsp). Remove from heat.
- 6
Combine pasta and sauce
Add the drained linguine to the sauce pan (or return the sauce to the pot), tossing gently to coat the pasta evenly. If needed, add small amounts of reserved pasta water to loosen the sauce so it clings to the linguine. Serve immediately with 1/2 cup grated Parmesan cheese passed at the table.
Optional Meatballs (2 pieces)
- 7
Mix meatball ingredients
In a bowl, combine 8 oz ground beef and 4 oz ground pork with 1/2 cup fresh breadcrumbs, 2 tbsp milk, 2 tbsp grated Parmesan, 1 beaten egg, 1 minced garlic clove, 1/2 tsp salt, and 1/2 tsp black pepper. Mix gently until just combined; avoid overworking.
- 8
- 9
Finish in sauce
Transfer seared meatballs into the simmering marinara sauce during the last 15–20 minutes of the sauce's simmer so they finish cooking through and absorb flavor. Ensure internal temperature reaches 160°F (71°C). When done, serve two meatballs atop the linguine marinara.
