Classic Spaghetti Marinara
4 servings10 min prep25 min cookEasy
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The Tale of Classic Spaghetti Marinara
Story updated
Marinara sauce originated in southern Italy, particularly Naples, following the introduction of tomatoes from the Americas in the 16th century; the name may reference 'sailor style,' though the exact connection to sailors is debated among food historians. It became one of Italy's most enduring, simple tomato sauces.
Ingredients
Scale:· 4 servings
- 1 lb spaghetti
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 28 oz canned crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt, plus more for pasta water
- 1/4 teaspoon red pepper flakes (optional)
- Grated Parmesan cheese, for serving
- Fresh basil leaves, torn, for garnish
Instructions
- 1Bring a large pot of well-salted water to a boil and cook the spaghetti according to package directions until al dente, about 9 to 11 minutes, reserving 1 cup of pasta water before draining.
- 2While the pasta cooks, warm the olive oil in a large skillet over medium heat and saute the onion for 3 to 4 minutes until softened.
- 3Add the garlic and red pepper flakes and cook for 30 seconds until fragrant, stirring so it does not burn.
- 4Pour in the crushed tomatoes, oregano, basil, and salt, then simmer uncovered for 15 minutes, stirring occasionally, until the sauce thickens slightly.
- 5Add the drained spaghetti directly to the skillet and toss well, splashing in reserved pasta water a little at a time until the sauce coats the noodles nicely.
- 6Divide among bowls and top with grated Parmesan and torn basil leaves before serving.
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