- This recipe balances the rich, tangy flavors of the marinara with the simplicity of pasta, creating a delicious and classic Italian dish. The calorie count can vary based on portion sizes and additions like cheese or extra olive oil.
Marinara Pasta Recipe
a timeless Italian classic that has captured the hearts of food enthusiasts worldwide.
Ingredients
- 1 28- ounce can whole peeled San Marzano tomatoes with purée
- 4 cloves garlic peeled and minced
- ¼ cup extra-virgin olive oil
- 1 teaspoon dried oregano or 2 teaspoons fresh, if available
- A handful of fresh basil leaves torn (or 1 teaspoon dried basil)
- Salt and freshly ground black pepper to taste
- 1 pound dried spaghetti or your choice of pasta
- Freshly grated Parmesan cheese for serving (optional)
- Red pepper flakes optional, for added heat
Instructions
- Sauce Preparation: In a large skillet or saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes. Be careful not to burn the garlic.
- Tomato Preparation: Crush the San Marzano tomatoes by hand or with a spoon and add them to the skillet, including the purée. Add oregano, basil, salt, and pepper. Reduce heat to low and let the sauce simmer for 20-30 minutes, stirring occasionally.
- Pasta Cooking: While the sauce simmers, bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain the pasta, reserving a cup of pasta water.
- Combining Pasta and Sauce: Add the drained pasta to the sauce, tossing well to coat. If the sauce seems too thick, add a bit of the reserved pasta water to reach desired consistency.
- Final Touches: Serve hot, garnished with Parmesan cheese and a sprinkle of red pepper flakes if desired.