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Pasta with Tomato Sauce (marinara)

ALL-PURPOSE MARINARA RECIPE FOR A QUICK PASTA DISH. I spent years putting prepared tomato sauces on my pasta. After I tried making my own, that ended supermarket tomato sauce! For a variation, see my Foolproof Spaghetti Sauce.

KeyPasta. Select curly or tube-shaped pasta like fusilli or penne for the basic (chunky) sauce. Select long spaghetti shapes for the smooth sauce (to make smooth sauce, gently puree most or all the sauce in a food processor or blender at end of Step 3 and before adding basil).

KeyPine nuts. Use about 1/4 cup directly from the bag but, for more flavor, toast them in an ungreased skillet over medium heat (shake skillet frequently). Add pine nuts to sauce in Step 3.

KeyTomatoes. Use fresh ripe tomatoes in season—cored, peeled, seeded and cut into 1/2" pieces. Or use whole canned tomatoes. Drain most liquid from canned tomatoes and break up tomatoes with your hand. Reserve drained liquid to add back as needed to moisten the sauce. For freshest flavor, reserve one crushed tomato to stir into the sauce in Step 4.

Takes about 45 minutes. Serves 4.

SHOPPING LIST:
  • Tomatoes
  • Fresh basil leaves
  • Parmesan or Romano cheese
  • Optional: bacon
  • Optional: Merlot or Chianti
  • Optional: tomato paste
      • Pine nuts
      • Pasta
      • Onion
      • Garlic
      • Oregano

Prepare pasta


 
    14 to 16 oz pasta
Cook ALMOST to al dente in at least 4 quarts boiling, salted water
(follow package directions)


Prepare sauce
Sauté Pan
1
Heat oil, then sauté onion in large pan over medium heat until translucent (5-7 minutes)
  • 1-2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped fine
  • sprinkling of salt
  • Optional: 2-3 strips lean bacon, chopped fine

2
Stir in and cook about 1 minute
  • 1-2 cloves garlic, crushed or minced
  • 1/4 to 1/2 tsp dried oregano
3
Add, stir well, and simmer, uncovered, until sauce reduces and thickens (10 to 15 minutes)
  • 28 oz can tomatoes or 1-1/2 to 2 lbs ripe tomatoes (see note above)
  • Optional: 1/4 cup (2 oz) Merlot or Chianti
  • about 1/2 tsp sugar
  • Optional: about 1 tablespoon tomato paste
  • Toasted pine nuts (see above); reserve a few for topping servings
4
Stir in and toss well to combine
  • Reserved crushed tomato, if any (see above)
  • 8-10 fresh basil leaves, torn, or 1 T dried basil leaves
  • 1 T extra-virgin olive oil
  • salt and fresh ground black pepper to taste
  • about 1/4 cup (2 oz) water from cooked pasta (or as needed for desired consistency)

5
Either: Combine cooked pasta with sauce in serving bowl OR serve pasta and sauce separately.


    Serving:

  
 
  • Sprinkle servings with fresh grated Parmesan or, for a more robust taste, Romano cheese
  • Sprinkle with reserved pine nuts

rainbow

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