Pasta with Red Sauce is a timeless pantry staple. Despite my detest, my parents, eager for a quick weekday dinner, frequently prepared it. When I reached my teenage years, I outright refused to eat it, until one night when my father crafted red sauce from scratch; and oh, how delectable it was! The flavor emerged so fresh, allowing each ingredient to bask in its moment of glory.
My go-to marinara sauce consists of the same ingredients my father employed that evening many years ago. The recipe is remarkably uncomplicated. It serves as an excellent introduction to cooking for anyone just beginning. The sauce comes together in a flash and is nearly foolproof—just mind not to scorch the garlic 🙂 Combine it with some pasta, and dinner can grace the table in under 30 minutes, truly a weeknight win!
You are 6 ingredients and 30 minutes away from this fool-proof marinara sauce! 👇
Diet Friendly Recipe
This classic yet simple marinara sauce suits those adhering to Mediterranean, vegetarian, vegan, keto, or gluten-free diets. It can be challenging to accommodate everyone’s dietary preferences when making a family dinner, but with this recipe, it’s a breeze.
Best Tomatoes For a Taste Sensation!
While you can employ any whole peeled tomatoes that come in tomato sauce for this fool-proof marinara, I recommend opting for San Marzano tomatoes. Certified or PDO (Protected Designation of Origin) San Marzano tomatoes grow in a region in southern Italy that contains volcanic soils which give the tomatoes the ideal flavor profile for a classic marinara sauce.
Fool-Proof Marinara Sauce
Course: SauceCuisine: ItalianDifficulty: Easy4
servings10
minutes30
minutesIt takes just 6 ingredients and 30 minutes to make this classic marinara sauce. With flavors so fresh this sauce is in another class from its store-bought relatives.
Ingredients
3 tbsp of extra-virgin olive oil
6 cloves of garlic, slivered
6 basil leaves, julienned
28 oz can of whole peeled tomatoes in tomato sauce
1/4 tsp of red pepper flakes
Salt, to taste
Directions
- Empty the tomatoes into a large bowl. If the tomatoes contain whole basil leaves, remove them. Add a splash of water to the can, swirl it around to extract the remaining tomato juice, and pour it into the bowl. Proceed to crush the tomatoes by hand.
- Heat the EVOO in a large pan over medium heat. Once it’s hot, add the garlic and red pepper flakes.
- As soon as the garlic becomes fragrant, which takes about 30 seconds, introduce the tomatoes. Swirl a bit more water in the bowl to gather any lingering tomato juice and add it to the pan. Incorporate a dash of salt, then give it a stir.
- Allow it to simmer for 15 minutes. Add the basil and give it another stir. Let it simmer for an additional 5 minutes; it’s now ready to be served. Bon appetit!
Notes
- Keep in mind that the salt’s intensity will lessen if it is mixed with pasta, so you might find it necessary to add more seasoning accordingly. I top my pasta with a drizzle of EVOO and plant-based parm.
- Use D.O.P. Certified San Marzano Tomatoes for the most authentic flavor.
