Recipe Details
"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."
1 Ingredients
| Qty | Item |
|---|---|
| 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 |
2 Instructions
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.
💡 Tips & Tricks
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Use high-quality canned San Marzano tomatoes for a naturally sweet flavor without needing added sugar.
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Always reserve pasta water; the starch helps the sauce emulsify and stick to the noodles.
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For a deeper flavor, you can sauté a small finely diced shallot with the garlic.
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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?
Can I use fresh tomatoes instead of canned?
Is this recipe vegan?
Can I freeze the sauce?
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