I guess you’ll ask, “Is the recipe for pasta with marinara sauce the same as that of the bolognese sauce?”
Bolognese sauce is slow-cooked with meat, such as ground beef, pork, or chicken pieces, while marinara is a meatless recipe and does not take as much time to cook as the bolognese.
Among the pasta recipes that are my children’s favorite, this one with the marinara sauce is the easiest. I am sure you can already tell, as this is meatless, which means the cooking time is reduced. Talk about feeding my boys with a flick of a finger!
The marinara sauce starts with humble beginnings: ripe tomatoes, aromatic onions, pungent garlic, a drizzle of olive oil, and a sprinkle of herbs and spices. A perfect meal for a cozy family dinner or a quick weeknight meal. Whether you prefer spaghetti, penne, or macaroni, this pasta dish is surely versatile.
Basic Ingredients for Pasta with Marinara Sauce
You’ll need some ripe tomatoes, a nice sturdy onion, a few cloves of garlic, the best olive oil you can find, and a little garden of herbs and spices to jazz it all up. The result of your marinara sauce will depend on the quality ingredients you put together in this recipe. Having said that, you can also use canned tomatoes in this recipe if fresh tomatoes are not available. This is what I would use in this recipe.
Tomatoes
Making your own tomato sauce for this recipe is easy, I promise you that. So, let’s go: although any kind of red tomatoes will do, make sure to grab some plump and juicy ones. I suggest San Marzano tomatoes as they are like the celebrities of the sauce world, respected for their sweet flavor and low acidity. As already said, fresh tomatoes are great, but you can also opt for canned tomatoes as they can also give your sauce an almost equal rich depth of flavor.
Onion
Dice the onion finely so it can melt into the sauce. This will create a lovely savory base that complements the sweetness of your tomatoes for a truly delicious marinara sauce.
Fresh Garlic
You don’t want garlic to trump everything, but just to give your sauce a warm, aromatic hug. Take a couple of cloves of garlic (fresh is non-negotiable here), and give them a good mince. Garlic breath is a small price to pay for deliciousness, especially if you’re serving up some garlic bread on the side—you’re all in this together.
Olive oil
On to the olive oil, and don’t skimp! You want that good-quality extra-virgin olive oil that’s going to carry your flavors home. It’s the foundation that gets the sizzle started on medium heat before you introduce your veggies. A couple of tablespoons should do the trick.
Herbs and spices
Finally, the flair: herbs and spices. You’ve got to have fresh basil—tear those leaves by hand and let them float around the pot. A bit of Italian seasoning will also round out the flavors. Then, season with salt to taste, a pinch of black pepper, and for some heat, a few sprinklings of chili flakes.
With these ingredients, you’re just a pot of boiling water away from your favorite pasta coated in that savory, homemade goodness.
Serving Suggestions
- Serve with a side salad of mixed greens and a light vinaigrette.
- Accompany with garlic bread or a crusty baguette to soak up the delicious sauce.
What to Do with Leftovers
- Storage: Store any leftover pasta in an airtight container in the refrigerator for up to 3 days.
- A simple green salad dressed with olive oil, black pepper, and a touch of salt can add a refreshing crunch and balance to your meal.
- Reheating: Reheat the pasta in a skillet over medium heat, adding a splash of water or broth to loosen the sauce. Alternatively, you can microwave it in a microwave-safe dish until heated through.
- Repurposing: Use leftover pasta in a baked pasta casserole. Layer the pasta with some mozzarella and Parmesan cheese in a baking dish and bake until bubbly and golden.
Additional Cooking Tips
- Fresh Herbs: While dried herbs work well, using fresh herbs like basil, oregano, and parsley can elevate the flavors of your marinara sauce. The usual rule: use at least 3 times the amount of fresh herbs as compared to dried herbs.
- Balance the Sauce: If your marinara sauce is too acidic, a small amount of sugar or a splash of cream can help balance the flavors. Add one-fourth cup of heavy cream for a richer taste, if you wish.
- Slow Cook: For an even deeper flavor, let the marinara sauce simmer on low heat for at least 30 minutes, stirring occasionally. You may decide to omit the tomato paste from the lineup of ingredients if you are taking a longer cook time.
- Use hot sauce to replace the fresh chili flakes.
- Use an immersion blender if you prefer a smoother sauce.
Frequently-Asked Questions
How can I make the marinara sauce thicker?
To thicken the marinara sauce, you can let it simmer uncovered for a longer period, allowing the excess liquid to evaporate. Additionally, adding tomato paste helps to thicken the sauce and intensify its flavor. Cooking time will depend on your preference for the thickness of the sauce. If you prefer a very thick sauce, you can also puree some of the sauce and mix it back in.
What is the best type of pasta to use with marinara sauce?
Marinara sauce pairs well with various types of pasta. Classic choices include spaghetti and linguine, but you can also use penne, fusilli, rigatoni, or macaroni. The choice depends on your preference for texture and how the sauce clings to the pasta.
How can I store and reheat leftover pasta with marinara sauce?
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. To reheat, you can use a skillet on medium heat, adding a splash of water or broth to loosen the sauce, or microwave it in a microwave-safe dish until heated through. For a different approach, you can also use the leftovers to make a baked pasta casserole by layering the pasta with cheese and baking until bubbly and golden.
Can I make marinara sauce in advance and freeze it?
Yes, marinara sauce freezes very well and can be made in advance. Allow the sauce to cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months. When you’re ready to use it, thaw the sauce in the refrigerator overnight and reheat it on the stove over medium heat until warmed through.
What can I do if my marinara sauce is too acidic?
If your marinara sauce is too acidic, you can balance the flavors by adding a small amount of sugar (about 1 teaspoon) to the sauce. Additionally, you can stir in a splash of cream or a small pat of butter, which will add richness and help mellow the acidity. Another option is to add a finely grated carrot, which naturally sweetens the sauce as it cooks.
Can I use fresh tomatoes instead of canned tomatoes for the marinara sauce?
Yes, you can use fresh tomatoes to make marinara sauce. To do this, blanch and peel about 8-10 ripe tomatoes. Then, chop them and use them in place of the canned tomatoes. Fresh tomatoes will give the sauce a slightly different texture and a fresher taste.
Enjoy making this classic pasta with marinara sauce recipe at home, and feel free to get creative with the ingredients and variations to suit your taste!
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Penne Pasta with Marinara Sauce
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Category: Main dish
- Method: cooking
- Cuisine: Italian
Description
Homemade recipe for pasta with marinara sauce using fresh ingredients. Done in 30 minutes or less and best for weeknights or special occasions.
Ingredients
For the sauce
2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 cups fresh tomatoes, crushed
- 2 tablespoons tomato paste
- 1 cup water or cooking pasta water (to be used sparingly)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil, or 3 tbsp of torn fresh basil leaves
- 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
- Salt and ground black pepper to taste
- 1 teaspoon sugar (optional, to balance acidity)
- Fresh basil for garnish – about 2-3 sprigs fresh basil
- Grated cheese (such as parmesan) for garnish
For the Pasta:
- 1 pound pasta (spaghetti, penne, macaroni, or any pasta of your choice)
- Salt for the pasta water
Instructions
- Over medium-high heat, cook pasta according to package directions or cook in a pot of water until al dente. Drain and set aside. Reserve a cup of the cooking water.
- In a separate saucepan over medium heat, pour olive oil and sautee garlic until fragrant.
- Add chopped onions and cook until limp (about 2-3 minutes).
- Crush the tomatoes with your a fork or a potato masher and add to the saucepan.
- Stir in basil, red pepper flakes, salt, and black pepper.
- Add about a cup of pasta water to the sauce. The amount of water will depend on your desired consistency.
- Allow the sauce to simmer over medium-low heat for about 30 minutes — shorter (like 12-15 minutes) if you’re in a rush; longer for a deeper flavor.
- Taste the pasta sauce and adjust the seasoning as needed.
- Add cooked pasta to the pot and stir until well coated with the sauce.
