A timeless Italian classic built on a rich, herb-scented tomato sauce tossed with al dente pasta. Simple in ingredients yet deeply satisfying, this dish is the cornerstone of Italian home cooking.
This sauce pairs beautifully with spaghetti, rigatoni, penne, or bucatini. Avoid very delicate pasta shapes like angel hair, which may become overwhelmed by the chunky sauce. For a vegan version, simply omit the Parmigiano-Reggiano or substitute with a plant-based alternative.
The sauce can be made up to 3 days in advance and refrigerated before serving.
Ingredients
Scale
Measurement units
- 1 lb Spaghetti (or rigatoni or penne)
- 28 oz Whole peeled San Marzano tomatoes
- 5 cloves Garlic
- ¼ cup Extra-virgin olive oil
- ½ tsp Red pepper flakes
- 1 tsp Granulated sugar
- 1 tsp Kosher salt (plus more for pasta water)
- ½ tsp Freshly ground black pepper
- ¼ cup Fresh basil leaves
- 2 tbsp Fresh flat-leaf parsley
- ½ cup Freshly grated Parmigiano-Reggiano (for serving)
Ingredients
Scale
Measurement units
- 1 lb Spaghetti (or rigatoni or penne)
- 28 oz Whole peeled San Marzano tomatoes
- 5 cloves Garlic
- ¼ cup Extra-virgin olive oil
- ½ tsp Red pepper flakes
- 1 tsp Granulated sugar
- 1 tsp Kosher salt (plus more for pasta water)
- ½ tsp Freshly ground black pepper
- ¼ cup Fresh basil leaves
- 2 tbsp Fresh flat-leaf parsley
- ½ cup Freshly grated Parmigiano-Reggiano (for serving)
Instructions
Boil and salt the water
Bring a large pot of water to a rolling boil over high heat.
Season the water generously with kosher salt — it should taste pleasantly salty, like mild seawater. This is the only opportunity to season the pasta itself.
Equipment: large pot
Prep the garlic and tomatoes
Peel and thinly slice the garlic cloves.
Pour the canned tomatoes into a large bowl and crush them thoroughly by hand, squeezing each tomato until broken into rough, uneven pieces. Reserve all the juices from the can.
Equipment: large bowl
Bloom the garlic and chili flakes
Heat the olive oil in a large, wide skillet over medium-low heat.
Add the sliced sliced garlic and red pepper flakes.
Cook gently, stirring occasionally, until the garlic is fragrant and just beginning to turn pale golden. Do not let the garlic brown or it will turn bitter.
Equipment: large skillet
Build the sauce
Add the crushed crushed tomatoes and all their juices to the skillet.
Stir in the sugar, kosher salt (1 tsp), and black pepper.
Raise the heat to medium and bring the sauce to a gentle simmer.
Equipment: large skillet
Simmer the sauce
Reduce the heat to medium-low and let the sauce simmer uncovered, stirring occasionally, until it has thickened slightly and the oil has risen to the surface.
Taste and adjust seasoning as needed.
Equipment: large skillet
Cook the pasta
Add the pasta to the boiling salted water and cook until al dente — firm to the bite, typically 1 to 2 minutes less than the package suggests.
Reserve 1 cup of pasta cooking water before draining.
Equipment: large pot, measuring cup
Combine pasta and sauce
Drain the drained pasta and add it directly to the skillet with the marinara sauce over medium heat.
Toss vigorously to coat, adding a splash of the reserved pasta water as needed to loosen the sauce and help it cling to the pasta.
Equipment: large skillet, tongs
Finish and serve
Remove the pan from heat and tear the fresh basil leaves leaves over the pasta.
Add the chopped fresh parsley and toss once more to combine.
Serve immediately in warm bowls topped with freshly grated Parmigiano-Reggiano.
Equipment: serving bowls, grater
Tomorrow's Meal
Crispy Pasta Marinara Fritters
Cold pasta tossed with egg and cheese, formed into patties, and pan-fried until golden and crunchy on the outside
You'll need to pick up:
2 eggs1/4 cup grated ParmesanNeutral oil for frying
Quick overview:
- 1.Mix cold pasta marinara with beaten eggs and Parmesan until well coated
- 2.Form into 3-inch patties about 1/2 inch thick
- 3.Heat 1/4 inch oil in skillet to 350°F
- 4.Fry patties 3-4 minutes per side until golden brown and crispy
- 5.Drain on paper towels, serve hot with extra marinara for dipping
Before you cook
Cook notes
- • The sauce can be made up to 3 days in advance and refrigerated before serving.
- • For a vegan version, simply omit the Parmigiano-Reggiano or substitute with a plant-based alternative.
- • This sauce pairs beautifully with spaghetti, rigatoni, penne, or bucatini. Avoid very delicate pasta shapes like angel hair, which may become overwhelmed by the chunky sauce.
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