Classic Pasta with Marinara Sauce: A 5 Steps Recipe
A simple and delicious recipe for a classic pasta with a rich, homemade marinara sauce that comes together in just 30 minutes.
Ingredients
For the Marinara Sauce
- 2 tbsp extra virgin olive oil
- 3 cloves garlic minced
- 1/4 cup finely chopped onion optional
- 1 can 28 oz crushed tomatoes
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes optional, for a kick
- A pinch of sugar optional, to balance acidity
- Salt and black pepper to taste
- A handful of fresh basil leaves
For the Pasta
- 1 lb pasta of your choice spaghetti, penne, fettuccine, etc.
- Water for boiling
- Salt for boiling water
Instructions
- Start the Sauce: Heat the olive oil in a large saucepan or skillet over medium heat. Add the minced garlic and chopped onion (if using) and sauté for 2-3 minutes, until fragrant but not browned.
- Simmer the Sauce: Stir in the crushed tomatoes, oregano, red pepper flakes (if using), sugar, a pinch of salt, and pepper. Bring the sauce to a gentle simmer, then reduce the heat to low. Let it cook for at least 15-20 minutes, stirring occasionally.
- Cook the Pasta: While the sauce simmers, bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to the package directions, or until it is al dente (firm to the bite). Reserve about a cup of the starchy pasta water before draining.
- Combine the Dish: Drain the pasta and transfer it directly into the saucepan with the marinara sauce. Add a handful of fresh basil leaves. Toss the pasta and sauce together over low heat for 1-2 minutes, allowing the pasta to absorb the flavor. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Serve: Divide the pasta into bowls, garnish with extra fresh basil and a sprinkle of grated Parmesan cheese, if desired. Serve immediately.
Notes
For a richer sauce, you can add a bay leaf while simmering and remove it before serving.