Spaghetti with Marinara – Simple, Classic & Perfect Every Time

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Why You'll Love This Recipe

• Simple, classic perfection – just a few quality ingredients
• Rich, slow-simmered flavor that tastes like it's been cooking all day
• Ready in about 30 minutes
• Budget-friendly and made with pantry staples
• Endlessly versatile – add protein, veggies, or spice

Tools You'll Need

• Large pot for pasta
• Large skillet or saucepan for sauce
• Sharp knife and cutting board
• Wooden spoon
• Colander
• Measuring cups and spoons

Ingredients

For the Marinara Sauce:

• 3 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 4-5 cloves garlic, thinly sliced or minced
• ½ teaspoon red pepper flakes (optional, for heat)
• 2 cans (28 oz each) whole San Marzano tomatoes or crushed tomatoes
• 1 teaspoon dried oregano
• 1 large sprig fresh basil, plus more for garnish
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 1 teaspoon sugar (optional, to balance acidity)

For the Pasta:

• 1 lb spaghetti
• 2 tablespoons salt (for pasta water)
• Freshly grated Parmesan cheese, for serving

Instructions

Make the Marinara Sauce:

1. Sauté aromatics: Heat olive oil in a large skillet or saucepan over medium heat. Add chopped onion and cook for 5-7 minutes until soft and translucent.
2. Add garlic: Add sliced garlic and red pepper flakes (if using). Cook for 1 minute until fragrant, being careful not to burn the garlic.
3. Add tomatoes: If using whole tomatoes, crush them by hand or with a potato masher right in the pan. Add the tomatoes with their juices, oregano, basil sprig, salt, and pepper.
4. Simmer: Bring to a simmer, then reduce heat to low. Let the sauce simmer gently, uncovered, for 20-30 minutes, stirring occasionally. The longer it simmers, the deeper the flavor.
5. Taste and adjust: Remove the basil sprig. Taste the sauce and adjust seasoning. If the sauce tastes too acidic, add a teaspoon of sugar to balance it.

Cook the Pasta:

1. Boil water: Bring a large pot of water to a rolling boil. Add 2 tablespoons of salt – the water should taste like the sea.
2. Cook spaghetti: Add spaghetti and cook according to package directions until al dente (usually 8-10 minutes).
3. Reserve pasta water: Before draining, reserve about 1 cup of the starchy pasta water.
4. Drain: Drain pasta in a colander.

Combine and Serve:

1. Toss pasta with sauce: Add the drained spaghetti to the skillet with the marinara sauce. Toss to coat, adding a splash of reserved pasta water if needed to help the sauce cling to the pasta.
2. Finish: Cook together for 1-2 minutes, allowing the pasta to absorb some of the sauce.
3. Serve: Twirl pasta into serving bowls, top with additional sauce, a generous sprinkle of freshly grated Parmesan, and fresh basil leaves.

Pro Tips

• Use quality tomatoes: San Marzano tomatoes are the gold standard for marinara – they're sweeter and less acidic. Don't skimp here!
• Don't burn the garlic: Garlic can go from fragrant to bitter in seconds. Add it just until you smell it, then add the tomatoes.
• Save pasta water: The starchy water is liquid gold – it helps the sauce cling to the pasta and adds body. Always reserve some before draining.
• Salt your pasta water generously: This is the only chance to season the pasta itself. It should taste like the sea.
• Finish cooking pasta in sauce: Tossing the drained pasta in the simmering sauce for a minute allows it to absorb flavor and creates a better emulsion.

Recipe Variations

• Arrabbiata (Spicy): Increase red pepper flakes to 1 teaspoon for a spicy kick.
• Puttanesca: Add anchovies, olives, capers, and parsley to the sauce.
• Meat Sauce: Brown ½ lb ground beef or Italian sausage with the onions.
• Vodka Sauce: Add ¼ cup vodka after the garlic, let it reduce, then stir in ¼ cup heavy cream at the end.
• Vegetable Marinara: Add diced zucchini, bell peppers, or mushrooms with the onions.
• Herbed Marinara: Stir in fresh chopped parsley, oregano, or thyme at the end.
• Wine-Infused: Add ½ cup red wine after the garlic and let it reduce before adding tomatoes.

FAQs

Can I use jarred marinara instead of making from scratch?
You can, but homemade is so easy and tastes infinitely better! Once you try this recipe, you'll never go back to jarred.

Can I make marinara ahead of time?
Absolutely! Marinara actually gets better as it sits. Make it up to 5 days ahead and refrigerate, or freeze for up to 3 months.

How do I store and reheat leftovers?
Store pasta and sauce separately for best results. Both keep in the refrigerator for up to 5 days. Reheat sauce gently on the stovetop, and pasta quickly in boiling water or microwave.

Can I freeze marinara sauce?
Yes! Marinara freezes beautifully for up to 3 months. Freeze in portion-sized containers for easy meals.

Why is my marinara sauce bitter?
Bitterness can come from burnt garlic or low-quality tomatoes. Cook garlic just until fragrant and use good quality canned tomatoes.

Can I use fresh tomatoes instead of canned?
Yes, in summer when tomatoes are at their peak! Use about 3 lbs of ripe Roma tomatoes, blanched, peeled, and chopped.

What can I serve with spaghetti and marinara?
Garlic bread, a simple green salad, roasted vegetables, or meatballs are all perfect accompaniments.

This Spaghetti with Marinara is proof that the simplest dishes often bring the most joy. With just a few quality ingredients and a little time, you can create a meal that's comforting, satisfying, and absolutely delicious. The rich, slow-simmered sauce, perfectly al dente pasta, and shower of Parmesan come together in perfect harmony.

Whether you're cooking for a weeknight dinner, a romantic date night, or just because you're craving something comforting, this classic Italian dish never disappoints. Make extra sauce – it freezes beautifully and will be ready for your next pasta craving. Buon appetito!

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