Spaghetti Alla Marinara
Submitted by maeann
Homemade spaghetti marinara with garlic-infused olive oil, simmered tomatoes, basil, oregano, and a kick of red pepper. A from-scratch Italian classic in about an hour.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
60 minThere’s a reason marinara has stood the test of time.
Garlic sizzles in olive oil until golden, then tomatoes, basil, parsley, and a whole red pepper pod go in for a slow, steady simmer that fills the kitchen with the kind of aroma that pulls everyone to the table.
Tomato paste and oregano get stirred in near the end, thickening the sauce and deepening its flavor.
No meat, no fuss, just a proper Italian tomato sauce the way it was meant to be made.
Pro Tips
- Let the garlic turn just golden, never brown. Burnt garlic turns bitter and will ruin the whole batch.
- Crushing the tomatoes by hand as you add them gives the sauce a chunky, homestyle texture that clings to the pasta.
- Make a double batch and freeze half. This sauce only gets better after a day or two, and future-you will be grateful.
Ingredients
Directions
Heat oil in a frying pan over medium heat with the garlic and red pepper.
When garlic is golden, remove pan from heat and allow to cool a bit.
Add tomatoes, crushing them slightly.
Add parsley, basil, and salt and cook over low flame about 30 minutes.
Add oregano and tomato paste, bring to a boil, then reduce heat to a simmer and cook for about 15 minutes or until thickened.
Cook spaghetti according to package directions, drain, and place on serving dish.
Pour sauce over spaghetti, mix lightly, and serve at once with grated cheese.
Comments
