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A bowl of Spaghetti with marinara sauce

How to Make Spaghetti with Marinara Sauce

Byron
Learn how to make Spaghetti with marinara sauce, a classic Italian pasta recipe with plenty of flavor. Delicious homemade tomato pasta sauce, spaghetti cooked al dente, and just a hint of fresh basil!
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Prep Time 3 minutes
Cook Time 45 minutes
Total Time 48 minutes
Course Main Course, pasta, sauce
Cuisine Italian, Mediterranean
Servings 4 Main
Calories 245 kcal

Equipment

  • Large Stainless Steel Frying Pan or skillet
  • Large deep-sided pot with lid (for boiling the spaghetti)
  • Large sieve or strainer
  • Garlic press
  • Chef Knife
  • Wooden Cutting Board
  • Glass jars with lids (for storage)

Ingredients
  

For the marinara sauce:

  • Extra Virgin Olive Oil
  • 1 yellow onion finely diced
  • 3-4 garlic cloves grated
  • 1 large can 17oz. 490g of whole plum tomatoes (use the best canned plum tomatoes you can afford)
  • 2-3 strands of Fresh basil
  • 1 tsp Dried Oregano
  • Salt and black pepper to taste

For the Spaghetti:

  • 12 to 16 ounces 340 to 450 grams of dry spaghetti
  • Salt to taste
  • Around 2 liters of water

Instructions
 

Step 1 - Prepare the marinara Sauce

  • In a large pan over medium heat, Saute onion and garlic in a splash of olive oil until golden (5 minutes maximum).
    1 yellow onion, 3-4 garlic cloves, Extra Virgin Olive Oil
  • Add the canned tomatoes and mash them into the onion with the back of a spoon (or a potato masher). Season to taste with salt and pepper, and mix well.
    1 large can 17oz., Salt and black pepper to taste
  • Reduce heat to low, add strands of fresh basil, dried oregano, and gently mix into the sauce.
    2-3 strands of Fresh basil, 1 tsp Dried Oregano
  • Simmer on low heat for 30 minutes to 1 hour.
  • Remove the sauce from the heat, remove the basil strands, check the seasoning, and drizzle with a little extra virgin olive oil.
  • Give the sauce one last mix, and remove from the heat. Optional: blend the sauce for a smooth consistency.

Step 2 - Prepare the Spaghetti

  • Bring 2 liters of water to a boil in a large pot on high heat. Season with a generous pìnch of salt.
    Around 2 liters of water, Salt to taste
  • Once the water is boiling, drop the spaghetti into the water and cook uncovered for 8-10 minutes or until ‘al dente’.
    12 to 16 ounces 340 to 450 grams of dry spaghetti
  • Immediately remove the spaghetti from the heat and strain off the water.

Step 3 - Serve

  • Add a splash of olive oil to the spaghetti and gently toss with some tongs, then portion the spaghetti into bowls.
  • Ladle a little of the marinara sauce onto the spaghetti and garnish with a small sprig of fresh basil. (Optionally, you can pour the spaghetti into the saucepan with the marinara sauce and gently mix the sauce with the spaghetti).
  • Serve immediately while still hot.

Video

Notes

Cooking Tips and FAQs

Canned Plum Tomatoes
Whenever possible, use canned San Marzano plum tomatoes. San Marzano tomatoes are a type of plum tomato, but it's longer and thinner than the typical plum tomato. They are often regarded as the luxury brand of canned tomatoes. They also certified as authentic Denominazione d’Origine Protetta (D.O.P.), meaning "Protected Designation of Origin." 
Italian San Marzano Tomatoes are considered the best for making a traditional Italian marinara sauce and are not too difficult to track down through online stores or specialty Italian grocery stores. 
Onion
Onion is not traditionally used to make marinara sauce. However, we love the sweetness of some lightly sauteed onion that perfectly balances the acidity in the tomatoes. We suggest trying making batch of each version, one with onion, and one without, and gauge which you prefer. 
Basil
Use whole basil strands with leaves attached as they are easier to remove later and then there’s no need to blend or puree the sauce for a smooth consistency. 
Oregano and Thyme 
Oregano is the more traditional herb used in marinara sauce, as it gives the sauce a classic Italian flavor. Dried thyme is less common but can be used for added depth. Some recipes include a mix of oregano, basil, and thyme for a more complex taste. If you don’t have any of these on hand, an Italian spice mix will also be ok. 
If you're aiming for a classic marinara, go with oregano. If you want a more herbaceous, slightly earthy note, you can add a pinch of dried thyme.
Keyword 1 Hour recipe, italian, italian tomato pasta sauce, marinara, Marinara sauce, pasta recipe, pasta sauce, san marzano tomatoes, spaghetti, tomato, tomato sauce