Ingredients
Scale
- 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
