Marinara Sauce
Make this easy, delicious Marinara Sauce tonight ... it's perfect with pasta, used as a dipping sauce, and more!
Servings: 8 servings (about 4 ½ cups sauce)
Calories: 62kcal
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
The recipe makes enough sauce for one pound of pasta. Cook 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. You will probably have leftover water.
Make sure to read the info before this recipe card for helpful tips, variations, ways to use the sauce, and more!
Nutrition
Calories: 62kcal
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