There’s something deeply comforting about a classic pasta recipe marinara that always brings me back to Mama Lou’s cozy kitchen. I can still see her stirring that bubbling pot of marinara sauce, the rich aroma filling every corner of the house, while my sister Ouma and I eagerly set the table. This recipe is more than just a meal; it’s a warm embrace, a memory stitched with love and tradition. Today, I want to share that very recipe with you—one that honors those beautiful family moments and invites you to create your own.
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Why You’ll Love This pasta recipe marinara
This pasta recipe marinara is a timeless classic that’s both simple and soul-satisfying. What makes it truly special is how it captures the essence of homemade goodness with fresh ingredients and slow-simmered flavors, just like Mama Lou taught me. There’s a balance between the tangy tomatoes, fragrant garlic, and herbs that makes every bite feel like a hug from the past.
Whether you’re cooking for a busy weeknight or a relaxed Sunday dinner with family, this marinara sauce pairs beautifully with your favorite pasta shapes. It’s versatile, forgiving, and most importantly, full of heart. I often find myself reminiscing about the afternoons when Ouma and I would sneak tastes from the pot, our fingers sticky with tomato sauce, giggling under Mama Lou’s watchful but loving gaze. That’s the kind of joy I want to bring to your kitchen.
Ingredients You’ll Need for This pasta recipe marinara
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 (28-ounce) can whole peeled San Marzano tomatoes
- 1 teaspoon sugar (optional, to balance acidity)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil or 1 tablespoon fresh basil, chopped
- 1/2 teaspoon red pepper flakes (optional, for a gentle kick)
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped
- 1 pound pasta of your choice (spaghetti, penne, or rigatoni work beautifully)
- Grated Parmesan cheese, for serving
Substitutions: If you don’t have San Marzano tomatoes, choose any high-quality canned whole tomatoes. For a fresh twist, swap dried herbs with fresh ones, but add them later in the cooking process to preserve their brightness.
Nutrition Facts
- Calories: Approximately 350 per serving (1 cup pasta with sauce)
- Protein: 12g
- Fat: 6g (mostly from olive oil)
- Carbohydrates: 60g
- Fiber: 6g
- Sugar: 8g (natural sugars from tomatoes)
- Sodium: 400mg (can be adjusted by controlling added salt)
The Ultimate Pasta Recipe Marinara That Will Delight Your Taste Buds
Learn how to make delicious pasta recipe marinara. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 (28-ounce) can whole peeled San Marzano tomatoes
- 1 teaspoon sugar (optional, to balance acidity)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil or 1 tablespoon fresh basil, chopped
- 1/2 teaspoon red pepper flakes (optional, for a gentle kick)
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped
- 1 pound pasta of your choice (spaghetti, penne, or rigatoni work beautifully)
- Grated Parmesan cheese, for serving
Substitutions: If you don’t have San Marzano tomatoes, choose any high-quality canned whole tomatoes. For a fresh twist, swap dried herbs with fresh ones, but add them later in the cooking process to preserve their brightness.
Instructions
- Heat the olive oil in a large skillet or saucepan over medium heat. I always like to warm the oil gently, remembering how Mama Lou said, “Treat the oil like a dear friend—you want it warm, not burned.”
- Add the chopped onion and sauté for about 5-7 minutes until soft and translucent, stirring occasionally. This slow cooking brings out a natural sweetness that’s key to a balanced sauce.
- Stir in the minced garlic and cook for another minute until fragrant. Be careful not to let it brown; burnt garlic can turn the sauce bitter.
- Pour in the canned San Marzano tomatoes with their juice. Using a wooden spoon, gently crush the tomatoes to break them up. This step reminds me of how Ouma and I would eagerly mash the tomatoes, feeling like little chefs eager to help.
- Add the sugar, oregano, basil, red pepper flakes (if using), and season with salt and pepper. Stir well to combine all the flavors.
- Bring the sauce to a gentle simmer, then reduce the heat to low. Let it cook uncovered for about 30-40 minutes, stirring occasionally. The sauce will thicken and the flavors will meld beautifully—this slow simmer is where the magic happens.
- About 10 minutes before the sauce finishes, cook your pasta in salted boiling water according to package instructions until al dente. Mama Lou always said, “Al dente means firm to the bite, not mushy!”
- Drain the pasta, reserving a cup of the pasta water. This starchy water can help loosen the sauce if it gets too thick.
- Stir the chopped fresh parsley into the marinara sauce for a burst of color and freshness.
- Toss the pasta with the marinara sauce, adding reserved pasta water as needed to achieve a silky consistency.
- Serve hot, topped with a generous sprinkle of grated Parmesan cheese. Watching Ouma’s face light up at that moment always reminds me why food is so much more than just sustenance—it’s love served on a plate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your pasta recipe marinara
- Heat the olive oil in a large skillet or saucepan over medium heat. I always like to warm the oil gently, remembering how Mama Lou said, “Treat the oil like a dear friend—you want it warm, not burned.”
- Add the chopped onion and sauté for about 5-7 minutes until soft and translucent, stirring occasionally. This slow cooking brings out a natural sweetness that’s key to a balanced sauce.
- Stir in the minced garlic and cook for another minute until fragrant. Be careful not to let it brown; burnt garlic can turn the sauce bitter.
- Pour in the canned San Marzano tomatoes with their juice. Using a wooden spoon, gently crush the tomatoes to break them up. This step reminds me of how Ouma and I would eagerly mash the tomatoes, feeling like little chefs eager to help.
- Add the sugar, oregano, basil, red pepper flakes (if using), and season with salt and pepper. Stir well to combine all the flavors.
- Bring the sauce to a gentle simmer, then reduce the heat to low. Let it cook uncovered for about 30-40 minutes, stirring occasionally. The sauce will thicken and the flavors will meld beautifully—this slow simmer is where the magic happens.
- About 10 minutes before the sauce finishes, cook your pasta in salted boiling water according to package instructions until al dente. Mama Lou always said, “Al dente means firm to the bite, not mushy!”
- Drain the pasta, reserving a cup of the pasta water. This starchy water can help loosen the sauce if it gets too thick.
- Stir the chopped fresh parsley into the marinara sauce for a burst of color and freshness.
- Toss the pasta with the marinara sauce, adding reserved pasta water as needed to achieve a silky consistency.
- Serve hot, topped with a generous sprinkle of grated Parmesan cheese. Watching Ouma’s face light up at that moment always reminds me why food is so much more than just sustenance—it’s love served on a plate.
Tips for Making the Best pasta recipe marinara
- Use quality tomatoes: San Marzano tomatoes make a huge difference. Their naturally sweet and low-acid profile creates a smooth sauce.
- Don’t rush the simmer: Allowing the sauce to cook slowly brings out deeper flavors, just like Mama Lou’s slow Sunday afternoons.
- Balance acidity: If your tomatoes taste too tart, a pinch of sugar works wonders without overpowering the sauce.
- Fresh herbs matter: Add fresh basil or parsley toward the end to keep their flavor vibrant.
- Adjust seasoning: Taste as you go. Salt and pepper are your friends here—don’t hesitate to tweak.
- Pasta water magic: Always save a bit of pasta water; it’s great for adjusting the sauce to coat your noodles perfectly.
Serving Suggestions and Pairings
I often like to keep things simple and let that marinara sauce shine. Serve your pasta with a crisp green salad dressed in a light vinaigrette, or perhaps some garlic bread made with Mama Lou’s recipe—crusty, buttery, and just the right amount of garlic. For special occasions, adding a side of roasted vegetables or a sprinkle of chili flakes can elevate the meal. Learn more: Irresistible Kalbasa Pasta Recipe That Will Spice Up Your Dinner Table
And of course, a glass of red wine always fits beautifully with pasta marinara, especially when sharing the meal with loved ones. I remember those evenings at Mama Lou’s, where stories flowed as freely as the wine, and the pasta brought us all a little closer.
Storage and Reheating Tips
This pasta recipe marinara keeps wonderfully in the fridge for up to 4 days. Store the sauce and pasta separately if you can, to avoid mushy noodles. When reheating, warm the sauce gently on the stove, adding a splash of water or broth if it’s too thick. Then toss in freshly cooked or reheated pasta to revive that just-cooked texture.
If you want to freeze the sauce, let it cool completely, then transfer to an airtight container for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stove.
Frequently Asked Questions
What are the main ingredients for pasta recipe marinara?
The main ingredients for pasta recipe marinara include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make pasta recipe marinara?
The total time to make pasta recipe marinara includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make pasta recipe marinara ahead of time?
Yes, pasta recipe marinara can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with pasta recipe marinara?
pasta recipe marinara pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is pasta recipe marinara suitable for special diets?
Depending on the ingredients used, pasta recipe marinara may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
This pasta recipe marinara isn’t just about putting food on the table; it’s about carrying on a legacy. It’s about the laughter of sisters, the wisdom of grandmothers, and the simple joy of gathering around a steaming bowl of pasta. Every time I make this sauce, I feel Mama Lou’s spirit stirring alongside me, reminding me that the best recipes are those shared with love.
“Cooking is a language of love—each ingredient a word, each dish a story.”
I hope this recipe inspires you to create your own memories, to slow down and savor the small moments, and to share your table with those who matter most. Trust me, once you make this pasta recipe marinara, it will become a beloved staple in your kitchen just as it has in mine.
