pasta marinara recipe
The Best pasta marinara recipe
What I appreciate most about this recipe is how versatile it is. You can serve it over spaghetti, toss it with penne, or even use it as a base for baked pasta dishes. It’s light enough for a summer meal but hearty enough to satisfy in the colder months. Plus, it’s loaded with good-for-you ingredients—garlic, tomatoes, and olive oil—that make it a healthier choice than a lot of other quick meals. The natural sweetness of the tomatoes balances the acidity, and a little fresh basil at the end ties everything together. It’s the kind of dish that feels special without being complicated, and that’s exactly why it’s a staple in my kitchen.
Classic Pasta Marinara
A simple and flavorful pasta dish featuring a rich tomato-based marinara sauce. Perfect for a quick weeknight dinner or a comforting meal with fresh basil and garlic.
🥘Ingredients
- 12 oz (340g) spaghetti or linguine
- 1 tbsp salt (for pasta water)
- 1 tbsp olive oil (optional, to prevent sticking)
- 2 tbsp extra-virgin olive oil
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional, for heat)
- 1 (28 oz) can crushed tomatoes
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tbsp tomato paste (optional, for depth)
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves (for garnish)
- Red pepper flakes (optional)
👨🍳Directions
-
1
Bring a large pot of water to a boil. Add 1 tbsp salt and 1 tbsp olive oil (if using). Add the pasta and cook according to package instructions until al dente (usually 8-10 minutes). Reserve 1/2 cup of pasta water, then drain the pasta and set aside. -
2
While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using), and sauté for 1 minute until fragrant, being careful not to burn the garlic. -
3
Add the crushed tomatoes, salt, black pepper, oregano, dried basil, and tomato paste (if using) to the skillet. Stir well and bring to a simmer. Reduce heat to low and let the sauce cook for 10-15 minutes, stirring occasionally, until thickened. -
4
Add the chopped fresh basil to the sauce and stir to combine. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency. -
5
Add the cooked pasta to the skillet with the sauce and toss to coat evenly. Cook for an additional 1-2 minutes to allow the pasta to absorb the flavors. -
6
Divide the pasta among plates, top with grated Parmesan cheese, and garnish with fresh basil leaves and red pepper flakes (if desired). Serve immediately.
🔧Equipment
- Large pot
- Colander
- Large skillet or saucepan
- Wooden spoon
- Cheese grater
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Pasta Marinara Works
❓ Frequently Asked Questions About Pasta Marinara
1. What is the difference between marinara sauce and tomato sauce?
Marinara sauce is a quick-cooking, simple tomato sauce made with tomatoes, garlic, onions, herbs (like basil and oregano), and sometimes red pepper flakes. It has a lighter, fresher taste and thinner consistency compared to tomato sauce, which is often cooked longer, may include meat, and has a richer, more concentrated flavor.
2. Can I make marinara sauce ahead of time?
Yes! Marinara sauce tastes even better when made ahead because the flavors have time to meld. Store it in an airtight container in the refrigerator for up to 5 days or freeze it for up to 3 months. Reheat gently on the stove or in the microwave before tossing with pasta.
3. What type of pasta works best with marinara sauce?
Long, thin pasta like spaghetti, linguine, or angel hair pairs beautifully with marinara because the sauce clings well to the strands. However, short pasta like penne, rigatoni, or fusilli also works great—just choose shapes with ridges or nooks to hold the sauce.
4. How can I thicken marinara sauce if it’s too watery?
If your sauce is too thin, simmer it uncovered over low heat to evaporate excess liquid. You can also add a small amount of tomato paste (1-2 tablespoons) to thicken it quickly. Another option is to stir in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon water, then cook for a few more minutes.
5. Can I add protein to marinara sauce?
Absolutely! Ground beef, Italian sausage, meatballs, or shredded chicken are classic additions. For a vegetarian option, try lentils, mushrooms, or crumbled tofu. Brown the protein first, then simmer it in the sauce for 10-15 minutes to infuse flavor. Seafood like shrimp or clams also works well—add them at the end to avoid overcooking.