Spaghetti with The Best Marinara Sauce
If you've only ever used jarred marinara sauce, please, I’m begging you, stop! This pasta sauce is so easy to make, takes about 30 minutes, and tastes a million times better.
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Servings: 4 servings
Calories: 500kcal
Ingredients
- 1/4 cup extra virgin olive oil
- 1 medium yellow onion, small dice
- 2 cloves garlic, minced
- 1 teaspoon kosher salt, plus more for seasoning
- 1 28-ounce can crushed tomatoes
- 1/2 teaspoon dried oregano
- 1 pound spaghetti
- thinly sliced basil, for garnish
- grated parmesan cheese, for garnish
Instructions
- Heat the 1/4 cup olive oil in a large saucepan, pot or skillet over medium heat until shimmering. Add 1 diced onion and 2 cloves minced garlic and teaspoon of salt. Cook, stirring occasionally, until tender but not browned.
- Add crushed tomatoes (juices and all). Fill the can the tomatoes came in halfway with water. Stir the water around in the can to capture any leftover juices then pour the water into the pot. Add the 1/2 teaspoon dried oregano and stir to combine. Bring sauce to a boil then reduce heat to low and simmer.
- Meanwhile, bring a large pot of heavily salted water to a boil over high heat. Add spaghetti and cook a few minutes less than the package instructions say. Drain.
- Taste the sauce and season with more salt if needed. Add spaghetti into the pot with the sauce and stir to coat the pasta in the sauce. Return to simmer and let pasta finish cooking a minute or two in the sauce. If the pot you cooked the sauce in doesn't hold all the pasta and sauce together, return the pasta to the pot you cooked the pasta in and pour the sauce over the pasta. Toss with kitchen tongs to combine evenly.
- Serve in big bowls with lots of thinly sliced basil and grated parmesan cheese.
Notes
- Make It Your Own: This sauce is a blank canvas—add a pinch of red pepper flakes for heat, a splash of balsamic for sweetness, or toss in extra herbs if you’re feeling fancy.
- Pasta Pro Tip: Undercook your spaghetti by a minute or two, then let it finish in the sauce. This helps the pasta soak up all that rich flavor (and keeps it from getting mushy).
- Make Ahead: The sauce actually gets better the next day. Make the sauce and store in the fridge up to 5 days in advance or freeze for a quick weeknight dinner.
- Serving Ideas: Top with fresh basil, a shower of parmesan, or even a drizzle of good olive oil. Pair with crusty bread to soak up every last drop.