Pasta Marinara

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This is a variation of our whole grain pasta base recipe. Pasta is like a blank canvas – you can dress it up with sauce, vegetables, proteins, etc. But there is also beauty in simplicity. This pasta marinara recipe features the BEST marinara sauce and is topped with basil and parmesan for a classic simple Italian dinner.

Prep Time10

Cook Time1 15

Total Time1 25

Course: Main Dish

Cuisine: Italian

Servings: servings

Calories: 224kcal

Ingredients

Marinara (makes 6 ½ cups)

2 Tablespoons extra virgin olive oil
1 small white onion, diced ¼” (~1 cup)
1 medium stalk celery, diced ¼” (~½ cup)
1 medium carrot, diced ¼” (~½ cup)
3 garlic cloves, chopped (~1 Tablespoon)
¼ cup Marsala or red wine
2, 28-ounce cans crushed San Marzano tomatoes
2 teaspoons Italian seasoning
2 teaspoons sugar
⅛ teaspoon red pepper flakes
Salt to taste (~2 teaspoons kosher salt recommended)

Pasta

½ Tablespoon kosher salt
8 ounces whole grain pasta
1 cup marinara sauce
½ cup reserved cooking water

Garnishes to YOUR taste

Extra virgin olive oil
Fresh basil, torn or chiffonade
Shredded or grated parmesan

Instructions

Make marinara sauce: Heat a 4-quart saucepan over medium low heat. Add olive oil. Once shimmering, add onion, celery, and carrots and sprinkle with a pinch of salt. Sauté for ~8 minutes or until onions turn translucent. Add garlic and sauté for 2 more minutes.
Add wine to the pan, scraping up any brown bits that might have stuck to the pan. Simmer for 2-3 minutes or until mostly evaporated. Add tomatoes, Italian seasoning, sugar, red pepper flakes, and 1 teaspoon salt. Use ~¼ cup of water to rinse out the tomato cans and add to the pan. Bring to a boil, then partially cover and simmer for 45-60 minutes.
Season with additional salt to taste. Blend for a smooth sauce or leave as is. Reserve 1 cup for the recipe, and portion and freeze the rest.
Cook pasta: Bring 2 quarts of water to a boil. Add ½ Tablespoon of salt. (Do not add oil to the water!) Add pasta and return to a boil. Cook until al dente, according to package directions. Drain the pasta, but reserve ½ cup of the cooking liquid. Do not rinse the pasta!
Return pasta to the pot and add 1 cup of marinara sauce. Use tongs to gently combine. Thin sauce with reserved pasta water if needed, adding a little bit at a time (you will not need the full ½ cup). Garnish with a drizzle of extra virgin olive oil, freshly torn basil, and shredded parmesan. Enjoy!

Notes

Be sure to generously salt the pasta water for the best flavor; this allows the salt to go inside the pasta while cooking. Don’t be scared of the large amount – not all of the sodium is absorbed by the pasta.

Be sure to cook the pasta al dente. Al dente translates to “to the tooth”, meaning the pasta should still have a slight bite; it should not be mushy.

Nutrition