Learn how to make the BEST Marinara Sauce from scratch! This classic pasta sauce recipe is easy to make in just a few minutes! Pair it with spaghetti (or your favorite pasta), use it as a dipping sauce, and more!
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
Let's talk pasta! I can never resist a big bowl ... total carb lover here. And when it comes to the best traditional sauces, this classic tomato sauce tops my list.
There are many reasons why you're going to LOVE this homemade Marinara Sauce, but let's start with its delicious flavor, short list of ingredients, and the fact that it's so easy to make!
Here's a secret you may not know about this traditional Italian recipe ... it's meant to be a quick cooking sauce. Long simmering sauces have their place, but this sauce comes together fast. Why resort to a jar, when you can have a homemade dinner on the table in 30 minutes, right?
It's honestly so much easier to make than you'd ever think, and it's versatile, too! This tasty Italian sauce is wonderful paired with pasta (it doesn't get more classic than Marinara Pasta!), but you can use it as a dipping sauce and as a base for other dishes, too.
Are you ready to master this authentic sauce? Then keep reading ... I'm going to walk you through this simple recipe step-by-step!
Ingredients
This recipe uses just a few simple, but high quality ingredients. If you keep your pantry well stocked, you can make it on a moment's notice! Here's what you'll need:
- Tomatoes - This recipe uses whole, peeled tomatoes, which you'll crush before adding to the sauce. For an authentic flavor, make sure to use canned San Marzano tomatoes.
- Olive Oil - Extra Virgin Olive Oil is essential for adding richness to the sauce.
- Garlic - Fresh Garlic is a must! I like to add minced cloves to the sauce for a stronger flavor. If you'd prefer a milder garlic taste, sauté whole crushed cloves in the oil until golden, then remove them before adding the other ingredients.
- Crushed Red Pepper Flakes - This isn't a spicy sauce, but a little crushed red pepper flakes add some warmth and interest. You can leave them out if you prefer.
- Basil - Fresh basil is an essential ingredient in this recipe. You'll use it to flavor the sauce as it cook, and you'll add more just before serving.
- Salt - I recommend using Kosher salt for the best flavor.
- Pasta - This sauce pairs well with so many types of pastas. I like to serve it with spaghetti, but penne, linguine, rotini, and other shapes work great, too. You can also use it to make baked pastas, like Lasagna!
This recipe is naturally vegetarian, vegan, gluten free, and dairy free, so everyone at your table can enjoy it!
Best Tomatoes for Marinara Sauce
The best tomatoes for Marinara Sauce are imported San Marzano tomatoes. These whole, peeled Italian tomatoes have the best flavor and texture, and you can find these canned tomatoes in most groceries stores or online.
I've tested out a few varieties of tomatoes, and I prefer Cento San Marzanos. They have a great texture and flavor, are fairly easy to find at most stores, and are relatively inexpensive. You can also uses these affordable Italian-Style Tomatoes (also from Cento). While they're not San Marzanos (they use California tomatoes), they're still delish.
You'll Also Need
You can make this recipe in a large skillet with deep sides or shallow pot. I'm using my favorite nonstick skillet for these photos, but when I make a double batch, I prefer to use my fave dutch oven. You'll also need a large bowl to crush the tomatoes (the deeper the better), a sharp knife, and a spoon for stirring the sauce.
How to Make Marinara Sauce from Scratch
This homemade pasta sauce couldn't be easy to make! You'll find a detailed recipe card below, but here's an overview of the steps:
- Crush tomatoes. Add the tomatoes to a large bowl, along with their juice, then use your hands to crush them into small pieces. Go slow and piece each tomato before crushing it (that way you're less likely to spray yourself). If you come across any skins or tough cores, remove them. Tip: Crushing the tomatoes this way makes for a slightly chunky sauce. For smoother results, pulse the tomatoes in a food processor or run them through a food mill.
- Rinse can. Add a cup of water to the empty tomato can, then swirl it around to collect the juices sticking to the can's sides. Set the water-filled can and the crushed tomatoes aside for now.
- Sauté garlic. Combine the olive oil, garlic, crushed red pepper flakes, and a little salt in a large skillet (or shallow pot). Warm these ingredients over medium heat until the garlic is sizzling and fragrant. Tip: Avoiding browning the garlic, which can cause it to taste bitter.
- Add tomatoes and water. Once the garlic smells good, add the crushed tomatoes and the water from the can, along with a large sprig of basil.
- Simmer sauce. Mix everything well, then simmer until the ingredients thicken and forms a cohesive sauce. This is a quick sauce, so it should only take about 20 to 25 minutes.
- Season to taste. Remove the basil sprig, then season the sauce to taste with salt. Stir in additional chopped, fresh basil if you'd like before serving.
- Mix with pasta. While the sauce simmers, cook your pasta in a large pot of well-salted water until just shy of al dente. Before draining the pasta, reserve one cup of the pasta-cooking water. Drain the pasta, then return it to the pot and add the sauce. Toss the pasta and sauce together over medium heat, adding just enough of the reserved pasta water to help the sauce coat the pasta.
This delicious Marinara Sauce recipe is ready in the time it takes to cook the pasta, which makes it perfect for busy week nights!
Variations
This easy recipe is incredibly versatile! Here are some ideas to try if you feel like changing up the basic recipe:
- Veggies - Sauté your favorite raw veggies (such as onions, carrots, zucchini, or sweet peppers) in the olive oil before adding the garlic. You could also add cooked veggies (like canned artichoke hearts), or stir in tender greens (like spinach) right before the sauce is finished cooking.
- Spicy - To make the sauce spicy, just add extra crushed red pepper flakes (about ½ teaspoon or more, depending on your heat preference).
- Olives - Briny olives are great way to add depth to this simple sauce.
- Capers - Salty capers would also be delicious!
- Herbs - The basil is delicious here, but other herbs (such as thyme, rosemary, flat leaf parsley, or oregano) can also be used. Use one herb or a combination.
- Fresh Tomatoes - This recipe works best with canned tomatoes. If you would like to use fresh tomatoes instead, try my Fresh Tomato Sauce or this yummy Roasted Tomato Sauce!
What to Do with Marinara Sauce Besides Pasta
There are so many uses for this classic pasta sauce besides pasta. Here are some of my favorites:
- Use it as a sauce for homemade pizza.
- Make shakshuka. Sauté a sliced red pepper in the olive oil (before adding the garlic), then once it's finished cooking, make six wells in the sauce. Add an egg to each well, then season the eggs with salt and pepper. Cover the pan and simmer until the egg whites are set.
- Serve it as a dipping sauce. Use the finished sauce as a dip for fried mozzarella, Garlic Bread, Sourdough Grilled Cheese, Halloumi Fries, and more.
- Make soup. Thin it with vegetable broth and add veggies for a delicious soup or stew, or add a splash of heavy cream to make a flavorful tomato soup.
- Turn it into ratatouille. Make a quick, saucy ratatouille by stirring the marinara into sautéed onions, peppers, zucchini, and eggplant.
- Substitute for crushed tomatoes. Use this sauce instead of crushed tomatoes for a flavor boost in your favorite recipes.
- Make eggplant parmesan. Topped fried or roasted eggplant with marinara and mozzarella for an easy eggplant parm.
- Serve over polenta.
- Turn it into an appetizer. Add thick slices of goat cheese (or feta) to the sauce and bake for a scrumptious appetizer.
- Top spaghetti squash or veggie noodles with the sauce.
- Make an Italian Quesadilla. Spread the sauce on a tortilla, top with veggies and shredded mozzarella, then fold over and fry for an Italian-inspired quesadilla.
Serving Suggestions
If you're eating this sauce with pasta, round out your meal with a simple salad like this Easy Kale Salad or this Quick Chopped Salad. For a classic Italian pairing, you also can't go wrong with Garlic Bread or even better, Cheesy Garlic Bread!
Storage
Store leftover Marinara in your refrigerator, where it will stay fresh for up to four days. This sauce also freezes well, so consider making a double batch and freezing half. You can freeze it for up to three months, although it will taste best when eaten within one month.
Related Recipes
If you're looking for more ways to use this scrumptious sauce with pasta, check out this amazing Four Cheese Lasagna! Searching for more pasta dishes and sauce ideas? Try one of these recipes next:
- Pesto Sauce
- Alfredo Sauce
- Tomato Basil Pasta
- Roasted Tomato Pasta
- Lemon Ricotta Pasta
- Pesto Gnocchi
- Spinach and Artichoke Stuffed Shells
- Baked Feta Pasta
- Zucchini Pasta with Tomato Artichoke Sauce
- Veggie Pasta Bake
- Roasted Veggie Pasta Primavera
- Halloumi Pasta
Marinara Sauce
Ingredients
- 1 (28-ounce / 749 grams) can whole, peeled tomatoes (preferably San Marzanos)
- 2 tablespoons extra virgin olive oil
- 4 large cloves garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes
- 1 large sprig basil (plus additional for serving)
Instructions
- Place tomatoes in a large bowl and crush with your hands. Add 1 cup water to the tomato can, then swirl to remove tomato juice from the sides. Set aside.
- Combine olive oil, garlic, salt, and red pepper flakes in a large skillet or sauce pan. Warm pan over medium heat until garlic is fragrant and sizzling (do not let color).
- Stir tomatoes and water from can into skillet, along with basil sprig. Simmer sauce until it has thickened slightly, about 20 to 25 minutes.
- Remove basil sprig, then season sauce to taste with salt. Stir in additional chopped basil, if desired.
- Serve sauce hot. Enjoy!
Notes
Nutrition
