Name: Pasta With Marinara Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 lb Spaghetti or choice of pasta; 28 oz San Marzano Whole Peeled Tomatoes; 0.25 cup Extra Virgin Olive Oil; 4 cloves Garlic cloves, minced; 0.5 cup Fresh Basil leaves; 1 tsp Dried Oregano; 0.25 tsp Red Pepper Flakes; 1 tsp Kosher Salt; 0.5 tsp Black Pepper

"Indulge in the ultimate comfort food with our signature marinara sauce, simmered to perfection with sweet San Marzano tomatoes and aromatic herbs. This vibrant, ruby-red sauce clings beautifully to al dente pasta for a restaurant-quality meal at home."

Ingredients

Qty	Item
1 lb 450 g	Spaghetti or choice of pasta
28 oz 800 g	San Marzano Whole Peeled Tomatoes
0.25 cup 60 ml	Extra Virgin Olive Oil
4 cloves 4 cloves	Garlic cloves, minced
0.5 cup 15 g	Fresh Basil leaves
1 tsp 5 g	Dried Oregano
0.25 tsp 1 g	Red Pepper Flakes
1 tsp 6 g	Kosher Salt
0.5 tsp 1 g	Black Pepper

How to Make Pasta With Marinara Sauce

Bring a large pot of heavily salted water to a boil and cook the pasta according to package directions until just shy of al dente.

While the water boils, heat the olive oil in a large skillet or wide saucepan over medium heat.

Add the minced garlic and red pepper flakes to the oil, sautéing for about 1-2 minutes until fragrant but not browned.

Pour the canned tomatoes into a bowl and crush them by hand or with a fork, then add them and their juices to the skillet.

Season with dried oregano, salt, and black pepper. Stir well and bring to a gentle simmer.

Reduce heat to low and let the sauce simmer uncovered for 20-25 minutes until thickened, stirring occasionally.

Reserve about 1/2 cup of the starchy pasta water before draining the pasta.

Stir the fresh basil into the sauce, then add the cooked pasta directly to the skillet. Toss to coat, adding a splash of pasta water if the sauce needs loosening. Serve immediately.

·
Use high-quality canned San Marzano tomatoes for a naturally sweet flavor without needing added sugar.
·
Always reserve pasta water; the starch helps the sauce emulsify and stick to the noodles.
·
For a deeper flavor, you can sauté a small finely diced shallot with the garlic.
·
Don't rinse your pasta after draining, as this removes the starch that helps the sauce adhere.

Frequently Asked Questions

Can I make this sauce ahead of time?

Yes, marinara sauce tastes even better the next day and can be refrigerated for up to 5 days.

Can I use fresh tomatoes instead of canned?

Absolutely, but you will need to blanch, peel, and seed about 2-3 pounds of fresh Roma tomatoes first.

Is this recipe vegan?

Yes, this marinara sauce and most dried pastas are naturally vegan.

Can I freeze the sauce?

Yes, allow the sauce to cool completely and store it in an airtight container or freezer bag for up to 3 months.

Video Tutorials

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