Spaghetti with Marinara 🍅🌿🍝 Bright, Garlicky, and Deeply Savory With Olive Oil, Crushed Tomatoes, and Fresh Basil

This is the backbone of Italian-American comfort — spaghetti tossed in a silky, garlicky tomato sauce that’s simmered just right. It’s fast, pantry-friendly, and perfect on its own or as a blank canvas for meatballs, sausage, or roasted vegetables.

Done right, it’s anything but basic — just bold tomato flavor, sweet garlic, and a finish of fresh herbs.

Ingredients (Serves 2–3 generously)

For the pasta

• 8 oz spaghetti
• Salted water for boiling

For the marinara sauce

• 2 tbsp olive oil
• 3 cloves garlic, minced or thinly sliced
• 1 (28 oz) can whole peeled or crushed San Marzano tomatoes
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• ½ tsp red pepper flakes (optional, for heat)
• 1 tsp dried oregano or Italian seasoning
• Handful of fresh basil leaves or 1 tsp sugar (optional for balance)

To finish

• Freshly grated Parmesan or pecorino
• Extra basil or olive oil drizzle

Instructions

Step 1: Boil the spaghetti
Cook spaghetti in salted water until just al dente. Reserve ½ cup pasta water, then drain.

Step 2: Start the sauce
While pasta cooks, heat olive oil in a saucepan over medium heat. Add garlic and red pepper flakes. Sauté for 1–2 minutes until fragrant but not browned.

Step 3: Add the tomatoes
Pour in the canned tomatoes, crushing with your hands if whole. Stir in salt, pepper, and oregano. Simmer gently for 15–20 minutes, stirring occasionally. Add sugar or basil near the end to balance acidity if needed.

Step 4: Toss the pasta
Add drained pasta to the sauce with a splash of reserved pasta water. Toss until glossy and coated.

Step 5: Plate and finish
Serve hot with a generous shower of Parmesan and fresh basil on top. Drizzle with olive oil if desired.

Flavor Variations

• Add anchovy paste or capers for umami
• Stir in olives or roasted red peppers
• Finish with a knob of butter for richness
• Make it spicy arrabbiata-style with extra chili
• Use vodka and cream for a blush pink variation

Pro Tips

• Let the garlic bloom gently — burnt garlic will bitter the sauce
• Whole canned tomatoes often taste better than pre-crushed
• Simmer uncovered to let the sauce concentrate
• Basil tears best by hand — don’t chop it unless you want bruised leaves
• Sauce can be made ahead and frozen in batches

Final Thoughts

Spaghetti with Marinara is a masterclass in less-is-more — a few quality ingredients turned into weeknight magic. It’s the red sauce you always want around: fresh, fragrant, and fast.

Simmer it. Toss it. Pass the cheese. 🍅🌿🍝🔥

🍝 Pasta Recipes Collection

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