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.

Classic Recipe for Pasta with Marinara Sauce: A Delightful Homemade Meal

Name: Penne Pasta with Marinara Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 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; 1 pound pasta (spaghetti, penne, macaroni, or any pasta of your choice); Salt for the pasta water

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

Scale

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

Cook Mode Prevent your screen from going dark

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.