Spaghetti Marinara From Scratch With San Marzano Tomatoes

Spaghetti Marinara is the pasta dinner I never tire of, because the homemade sauce is what carries it. San Marzano tomatoes go into a slow simmer with onion, garlic, oregano, and red pepper flakes until the sauce turns rich and deep, then get tossed through tender spaghetti and finished with fresh basil and Parmesan. I make it for weeknight dinners and family gatherings alike. Store the finished dish in the fridge for 3 to 4 days, or freeze the sauce on its own for up to 1 month and pair it with freshly cooked pasta.

Prep Time5

Cook Time45

Total Time50

Servings

Calories592

Author: Mandy Applegate

Ingredients

2¾ pounds San Marzano plum tomatoes
1½ onions finely chopped
3 cloves of garlic
1½ teaspoons dried oregano
½ teaspoon red pepper flakes
3 tablespoons olive oil
16 ounces spaghetti
Fresh basil leaves optional to garnish
Vegetarian or vegan Parmesan cheese optional to garnish

Metric - US Customary

Instructions

If you are making your own marinara sauce, you'll need to do that first. In a medium saucepan or Dutch oven, add your San Marzano tomatoes, then add onions and garlic.
2¾ pounds San Marzano plum tomatoes, 1½ onions, 3 cloves of garlic
Now add dried oregano, red pepper flakes, olive oil, and then stir to combine thoroughly. Bring the pan to a simmer over medium heat, then lower the heat, stir, and then leave to simmer for 45 minutes.
1½ teaspoons dried oregano, ½ teaspoon red pepper flakes, 3 tablespoons olive oil
Using the cooking instructions on your spaghetti packet, bring a large pan of salted water to a boil and then immerse the spaghetti into it. Stir to ensure the spaghetti doesn't stick together. When the spaghetti is cooked, transfer it to the cooked marinara sauce, if you get a little pasta water in the sauce then that's fine. Toss the spaghetti into the marinara sauce and ensure that it is fully coated. Serve in bowls, with a garnish of fresh basil leaves or a sprinkling of vegetarian or vegan Parmesan cheese
16 ounces spaghetti, Fresh basil leaves, Vegetarian or vegan Parmesan cheese
Perfect pasta - enjoy!

Notes

Use whole San Marzano tomatoes: Less acidic and naturally sweeter than regular canned tomatoes, which makes for a deeper marinara.

Don't skip the full simmer: The full 45 minutes over low heat develops the flavor. Cutting it short gives you a thinner, less developed sauce.

Salt the pasta water generously: It's your only chance to season the spaghetti itself. It should taste pleasantly salty, like a light broth.

Let pasta water work for you: A little starchy water carried in with the spaghetti helps the sauce bind to every strand.

Toss well before serving: Spend a full minute tossing so every strand is coated before it hits the bowl.

Store properly: Refrigerate the finished dish for 3 to 4 days and warm on the stove with a splash of water. To prep ahead, freeze the marinara sauce on its own for up to 1 month, thaw overnight in the fridge, and toss with freshly cooked pasta.

Nutrition

Disclaimer

Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

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