I could live on pasta. Seriously. I never really get sick of it, there are so many variations. Pasta with marinara sauce is timeless and you can’t go wrong with this recipe from the cooking section of the New York Times. It’s fast, it’s easy, and for me, part of the joy is smushing up the tomatoes by hand.
Yes, I am a bit strange. However strange I might be, this recipe is not and I fully suggest you give it a try. I promise you won’t regret it.
Classic Marinara Sauce
Cook Time: 25 min Yield: 3 1/2 C (enough for 1 lb of pasta)
- 1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
- ¼ cup extra-virgin olive oil
- 7 garlic cloves, peeled and slivered
- Small dried whole chile, or pinch crushed red pepper flakes
- 1 teaspoon kosher salt
- 1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste
Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).