Spaghetti Marinara

I’ve made plenty of pasta dishes, but this Spaghetti Marinara is the one I keep coming back to. San Marzano tomatoes simmered with onion, garlic, oregano, and red pepper flakes create a sauce that’s rich, bright, and far better than anything from a jar. Tossed with al dente spaghetti and finished with fresh basil and Parmesan, it’s pure Italian comfort.

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I make this for weeknight dinners, family gatherings, and potlucks because it’s kid-friendly, budget-friendly, and a guaranteed hit with everyone at the table. It comes together with simple ingredients, and the sauce gets even better the next day as the flavors deepen, making it perfect for preparing ahead. Store leftover sauce in the fridge for up to 5 days or freeze for up to 1 month.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

How to Make Spaghetti Marinara with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

Once you have everything prepped, this comes together in a really satisfying way that makes the whole kitchen smell incredible in less than an hour of prep and cook time.

Build Your Marinara Base

To make your own marinara sauce, add your San Marzano tomatoes to a medium saucepan, large skillet, or Dutch oven. You can use canned tomatoes for convenience, but if you’re starting with fresh ones, blend them in a food processor or with a potato masher first.

For the best marinara sauce, I stick to my homemade marinara sauce recipe. Add garlic and finely chopped onions. An enameled cast-iron Dutch oven gives you even heat distribution, which really matters during a long simmer like this one.

Season and Simmer

Now add your dried oregano, crushed red pepper flakes, and olive oil, then stir everything together thoroughly. If you want a more robust, punchy flavor, you can use extra-virgin olive oil instead of just olive oil.

Bring the pan up to a simmer over medium heat, then lower the heat and leave the sauce to simmer for approximately 45 minutes, stirring occasionally. Don’t rush this step. That 45-minute simmer is what transforms the raw ingredients into something deeply rich and fragrant.

If the sauce tastes sharp after simmering, stir in a small pinch of sugar to balance the acidity. San Marzano plum tomatoes are naturally sweet, so you may not need to add sugar at all, but it’s a good trick to keep in mind.

Cook Your Spaghetti

While your spaghetti sauce is in its final stretch, bring a large pasta pot of well-salted water to a boil. Immerse the spaghetti in boiling water, following the cooking directions on the packet, stirring frequently in the first couple of minutes to prevent the strands from sticking together.

You want the pasta just al dente, so it doesn’t get too soft or mushy with the hot marinara. A pair of silicone-tipped tongs makes handling the spaghetti in a large pot so much easier and safer. You can also make this recipe gluten-free with gluten-free pasta, if needed.

Combine and Coat

When the spaghetti is cooked, immediately transfer it directly into the cooked marinara sauce. Toss the spaghetti into the marinara sauce until it’s fully coated. A wide, large bowl is ideal for tossing and serving, so nothing spills over the sides.

If a little pasta water makes its way in with the spaghetti, that’s completely fine and actually helps the sauce cling to the pasta. In fact, it’s a good practice to always have some reserved pasta water; it really comes in handy when adjusting consistency.

Serve and Garnish

Finish with a handful of fresh basil leaves and a generous sprinkling of vegetarian or vegan Parmesan cheese. A box grater makes getting that fine Parmesan snow on top super easy if you’re working with a block.

Serve your homemade spaghetti marinara, and enjoy!

If you’re heading to a potluck or family gathering, pack everything together in a deep, tightly sealed container. Transport the container wrapped in a towel or in an insulated carrier to help retain warmth during the trip.

Bring along a small mason jar of extra tomato pasta sauce to refresh the pasta if it absorbs too much on the way there.

How to Store Leftovers

Let the spaghetti cool completely before storing, then transfer it to an airtight container and refrigerate for up to 5 days. When you’re ready to reheat, a splash of water added to the pan over low-medium heat helps loosen the sauce if it gets too thick without drying out the pasta.

For longer storage, store the sauce separately in a freezer-safe container for up to 1 month, and thaw it overnight in the fridge before reheating. You can always cook a fresh batch of spaghetti if you want the best texture.

What to Serve With Spaghetti Marinara

A warm, crusty garlic bread is the most natural, delicious pairing here, giving you something to scoop up every last bit of that San Marzano marinara left in the bowl. A simple green salad dressed with lemon and olive oil keeps things light and fresh alongside the rich pasta.

If you need something a little more filling, roasted vegetables like zucchini, eggplant, or bell peppers work beautifully on the side. Plant-based meatballs keep it classic and hearty.

For a pasta spread, you could serve it alongside veggie lasagna or other pasta dishes for variety. A glass of sparkling water with lemon or a light red wine rounds out the meal perfectly if you’re serving it for guests.

More Easy Recipes for You to Try at Home

Check out these other easy pasta recipes I think you’ll love.

• Vegan Spaghetti Bolognese
• Vegetarian Lasagna
• Pasta Primavera
• Lemon Pasta
• Pesto Pasta