Authentic Marinara Sauce Recipe
This easy and authentic marinara sauce recipe uses fresh, high-quality ingredients like San Marzano tomatoes, garlic, and basil. In just 30 minutes, you'll have a rich, flavorful sauce perfect for pasta, pizza, and more.
Ingredients
- 1 can 28 oz San Marzano tomatoes, crushed
- 4 cloves garlic minced
- 5 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano or 1 tablespoon fresh, if available
- 1 teaspoon dried basil or 4 tablespoons fresh basil leaves, chopped
- Salt and freshly ground black pepper to taste
- 1 teaspoon sugar optional, to balance acidity
- 1/2 teaspoon red pepper flakes optional, for a spicy kick
- Pecorino Romano or Parmigiano Reggiano optional, for serving
Instructions
Heat the Olive Oil
- In a large saucepan, heat 5 tablespoons of extra virgin olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Be sure not to burn the garlic, as this can make it bitter.
Add the Tomatoes
- Pour in the crushed San Marzano tomatoes and stir to combine with the garlic. Let the sauce simmer uncovered for 15-20 minutes, stirring occasionally. This allows the flavors to blend and intensify.
Season the Sauce
- Add 1 teaspoon of dried oregano (or 1 tablespoon of fresh oregano if available), 1 teaspoon of dried basil (or 4 tablespoons of fresh basil if using), salt, and freshly ground black pepper to taste. Stir to mix the seasonings evenly into the sauce. If you find the sauce to be too acidic, you can add 1 teaspoon of sugar to balance the flavors.
Add Red Pepper Flakes (if using)
- For a spicy twist, stir in 1/2 teaspoon of red pepper flakes during this step, along with the oregano and basil. This will infuse the sauce with a mild heat, perfect for those who enjoy a bit of spice.
Add Fresh Basil (if using)
- If you're using fresh basil, stir in the 4 tablespoons of chopped basil and let the sauce simmer for an additional 2-3 minutes, allowing the basil to infuse the sauce with its fresh, aromatic flavor.
Cook the Pasta (if using)
- While the sauce is cooking, bring 4 Liters (4 qt) of water to a rolling boil in a large pot. Once the water is boiling, add 1 tablespoon of salt. Then, add the pasta and boil it for 8-10 minutes, or until it reaches al dente. Be sure to check the packet instructions for the specific cooking time of your pasta.
Finish the Sauce
- Once the marinara sauce has simmered and all the flavors have melded together, turn off the heat. Add the remaining fresh oregano and basil to the sauce. Gently stir with a wooden spoon to release the fresh aromas of the herbs.
Combine the Pasta and Sauce
- When the pasta has almost finished cooking, scoop up some of the pasta water and set it aside. Using tongs, add the cooked pasta directly into the saucepan with the marinara sauce. Toss the pasta through the sauce, adding 3-4 tablespoons of pasta water to help combine and smooth the sauce.
Serve and Enjoy
- Once the pasta and sauce are well combined, plate the pasta. Top with fresh basil, oregano, and your preferred cheese, such as Pecorino Romano or Parmigiano Reggiano.
- Serve immediately, and enjoy the delicious, aromatic pasta!
Notes
- Basil is added in the final stage of cooking to ensure that the sauce does not have a bitter taste.
- If fresh basil is not available, use 1 tablespoon dry basil.
- If using fresh plum tomatoes, blanche them for 5 minutes in hot water in order to remove the skin. Once removed from the hot water, place immediately into cold water and remove the skin. Crush and place into sauce pan following recipe instructions.
- Should you want the sauce to be a tad spicy, use the red pepper flakes as instructed when sauteeing the garlic. For red pepper flakes, a typical quantity to start with is 1/2 teaspoon for a mild heat. If you enjoy a spicier kick, you can increase it to 1 teaspoon or more, depending on your tolerance for spice. Given that 1/2 teaspoon is the standard starting point for a balanced, moderate spice level, it’s a good amount to use if you're aiming for a mild heat. You can always add more to taste when you serve it.
- If you grow your own plum tomatoes and would like to make your own italian passata, use our contact page to contact me and I will send you the instructions and recipe.