pasta marinara recipe
The Best pasta marinara recipe
What I love most about this recipe is how versatile it is. You can toss it with spaghetti for a classic meal, use it as a base for baked ziti, or even spoon it over grilled chicken for an easy protein boost. It’s also a great way to sneak in extra veggies if you’re blending in carrots or bell peppers, which my kids don’t even notice. The sauce freezes well too, so I always make a big batch and stash some in the freezer for those nights when I’m too tired to cook from scratch.
This marinara is one of those recipes that just works, whether you’re feeding a crowd or just putting dinner on the table for your own little crew. It’s comforting, healthy, and always satisfying—exactly what a good weeknight meal should be.
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 any time of the year.
🥘Ingredients
- 12 oz (340g) spaghetti or your favorite pasta
- 1 tbsp salt (for pasta water)
- 1 tbsp olive oil (optional, to prevent sticking)
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 small onion, finely diced
- 1 (28 oz) can crushed tomatoes
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional, for heat)
- 1 tbsp tomato paste (optional, for depth)
- 1/4 cup fresh basil, chopped (for garnish)
👨🍳Directions
-
1
Bring a large pot of water to a boil. Add 1 tbsp salt and 1 tbsp olive oil (if using). Cook the pasta according to package instructions until al dente. 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 diced onion and cook for 3-4 minutes until softened. -
3
Add the minced garlic to the skillet and cook for 30 seconds until fragrant, stirring constantly to avoid burning. -
4
Stir in the crushed tomatoes, salt, black pepper, oregano, basil, red pepper flakes (if using), and tomato paste (if using). Bring the sauce to a simmer. -
5
Reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally, until thickened slightly. -
6
Add the cooked pasta to the skillet with the marinara sauce. Toss to coat evenly, adding a splash of reserved pasta water if needed to loosen the sauce. -
7
Garnish with fresh chopped basil and serve immediately. Enjoy with grated Parmesan cheese if desired.
🔧Equipment
- Large pot
- Colander
- Large skillet or saucepan
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring spoons
📊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, herbs (like basil and oregano), and sometimes onions. It has a lighter, fresher texture and is often used for pasta, pizza, or dipping. Traditional tomato sauce, on the other hand, is usually cooked longer, may include meat, and has a thicker, richer consistency. Marinara is typically brighter and more acidic, while tomato sauce is deeper and more complex in flavor.
2. Can I make marinara sauce ahead of time?
Yes! Marinara sauce actually tastes even better when made ahead of time because the flavors have more time to meld together. You can store it in an airtight container in the refrigerator for up to 5 days or freeze it for up to 3 months. To reheat, simply warm it on the stove over low heat, adding a splash of water or broth if it’s too thick.
3. What type of pasta works best with marinara sauce?
Marinara sauce pairs well with a variety of pasta shapes, but long, thin noodles like spaghetti, linguine, or angel hair are classic choices because the sauce clings to them easily. Short pastas like penne, rigatoni, or fusilli also work well, especially if you prefer a heartier bite. For the best results, cook the pasta al dente so it holds up when mixed with the sauce.
4. How can I make my marinara sauce thicker or thinner?
If your marinara sauce is too thin, you can thicken it by simmering it uncovered over low heat to allow excess liquid to evaporate. Alternatively, add a small amount of tomato paste or a mashed potato (for a neutral flavor) to thicken it quickly. If the sauce is too thick, thin it out with a splash of pasta water, vegetable broth, or even a little red wine for extra depth.
5. Can I add meat or vegetables to marinara sauce?
Absolutely! While traditional marinara is vegetarian, you can easily customize it. For a meaty version, brown ground beef, Italian sausage, or pancetta before adding the tomatoes. For vegetables, sauté onions, bell peppers, mushrooms, or zucchini along with the garlic for extra flavor and texture. Just be mindful of cooking times—add delicate vegetables (like spinach or fresh herbs) toward the end to prevent overcooking.
