Spaghetti Marinara Recipe

Introduction

Spaghetti Marinara is a classic Italian dish that combines simple, fresh ingredients into a delicious meal. This sauce is rich with garlic and tomatoes, making it a perfect quick dinner option that never fails to impress.

Ingredients

• Spaghetti – 12 ounces
• Garlic – 3 cloves, minced
• Crushed tomatoes – 28 ounces (1 can)
• Olive oil – 2 tablespoons
• Fresh basil leaves – a handful, chopped

Instructions

1. Step 1: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1–2 minutes until fragrant, being careful not to burn it.
2. Step 2: Pour in the crushed tomatoes. Stir, then reduce the heat to low and let the sauce simmer gently for 15–20 minutes to develop flavor.
3. Step 3: While the sauce simmers, cook the spaghetti according to package instructions until al dente. Drain and reserve a little pasta water.
4. Step 4: Toss the cooked spaghetti with the marinara sauce. Add a splash of reserved pasta water if needed to loosen the sauce.
5. Step 5: Stir in the fresh chopped basil just before serving for a bright, fresh taste.

Tips & Variations

• Use fresh garlic for the best flavor, and sauté gently to avoid bitterness.
• Add a pinch of red pepper flakes during sautéing for a spicy kick.
• For a richer sauce, simmer with a splash of red wine or add a teaspoon of sugar to balance acidity.
• Top with grated Parmesan cheese or a drizzle of extra virgin olive oil to finish.

Storage

Store leftover marinara sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a little water if the sauce thickens too much. Cooked spaghetti is best eaten fresh but can be refrigerated for 2-3 days and reheated with a splash of water to keep it moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned crushed tomatoes?

Yes, fresh tomatoes can be used. Blanch and peel about 2 pounds of ripe tomatoes, then crush them by hand or in a blender to replace the canned crushed tomatoes.

How do I prevent the garlic from burning?

Cook the garlic over medium or medium-low heat and watch it closely. Stir frequently and remove from heat as soon as it becomes fragrant and lightly golden to avoid bitterness.