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."

1 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

2 Instructions

Step 1. 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.

Step 2. While the water boils, heat the olive oil in a large skillet or wide saucepan over medium heat.

Step 3. Add the minced garlic and red pepper flakes to the oil, sautéing for about 1-2 minutes until fragrant but not browned.

Step 4. 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.

Step 5. Season with dried oregano, salt, and black pepper. Stir well and bring to a gentle simmer.

Step 6. Reduce heat to low and let the sauce simmer uncovered for 20-25 minutes until thickened, stirring occasionally.

Step 7. Reserve about 1/2 cup of the starchy pasta water before draining the pasta.

Step 8. 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.

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