My dear friend Dani asked for my take on a classic Italian marinara sauce with perfectly cooked linguini - simple ingredients come together to create this timeless comfort food that's ready in just 30 minutes.
Recipe Details
Ingredients
- 400g dried linguini pasta
- 2 tbsp coarse salt for pasta water
- 60ml extra virgin olive oil
- 4 cloves garlic cloves, thinly sliced
- 1/2 tsp red pepper flakes (optional)
- 800g whole San Marzano tomatoes, crushed by hand
- 2 tbsp tomato paste
- 1/2 cup fresh basil leaves, torn
- 1 tsp dried oregano
- 1 tsp granulated sugar
- to taste salt and black pepper
- 100g Parmigiano-Reggiano, freshly grated
- 1/4 cup fresh basil leaves for garnish
- as needed extra virgin olive oil for drizzling
Instructions
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Bring a large pot of water to a rolling boil. Add 2 tbsp coarse salt for pasta water - the water should taste like the sea. This is crucial for properly seasoned pasta.
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Meanwhile, heat 60ml extra virgin olive oil in a large, heavy-bottomed pan or Dutch oven over medium heat. Add 4 cloves garlic cloves and 1/2 tsp red pepper flakes (optional) (if using) and cook for 1-2 minutes until the garlic is fragrant and just beginning to turn golden. Don't let it brown or it will become bitter.
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Add 2 tbsp tomato paste to the pan and cook for 1 minute, stirring constantly until it darkens slightly and becomes fragrant. This step deepens the flavor of the sauce.
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Add the 800g whole San Marzano tomatoes, crushing them with your hands as you add them to the pan. Include all the juices from the can. Add 1 tsp dried oregano and 1 tsp granulated sugar. Season with salt and pepper.
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Bring the sauce to a gentle simmer, then reduce heat to low. Let it cook for 15-20 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded together. The sauce should coat the back of a spoon.
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When the sauce has about 5 minutes left to cook, add the 400g dried linguini pasta to the boiling water. Cook according to package directions until al dente - usually 8-10 minutes. Reserve 1 cup of pasta cooking water before draining.
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Add half of the 1/2 cup fresh basil leaves to the marinara sauce and stir gently. Taste and adjust seasoning with salt, pepper, and a pinch more sugar if needed.
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Drain the pasta and immediately add it to the pan with the marinara sauce. Toss everything together over low heat for 1-2 minutes, adding pasta water a little at a time if needed to help the sauce coat the pasta properly.
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Remove from heat and add half of the 100g Parmigiano-Reggiano, tossing to combine. The residual heat will melt the cheese and create a silky sauce.
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Serve immediately in warmed bowls, topped with the remaining 100g Parmigiano-Reggiano, 1/4 cup fresh basil leaves for garnish leaves, and a drizzle of as needed extra virgin olive oil for drizzling. Pass additional cheese at the table.
Tips
Perfect Pasta Water: Well-salted pasta water is essential - it should taste like seawater. This seasons the pasta from the inside out and provides starchy water to help bind the sauce.
Tomato Quality: San Marzano tomatoes make a noticeable difference in flavor, but any high-quality whole canned tomatoes will work. Avoid pre-chopped tomatoes as they're often mushy and less flavorful.
Garlic Technique: Slice the garlic thinly rather than mincing for a more delicate flavor that won't overpower the tomatoes. Watch it carefully to prevent burning.
Sauce Consistency: The sauce should be thick enough to coat pasta but not so thick it's paste-like. Use pasta water to adjust consistency - the starch helps bind everything together.
Fresh Basil Timing: Add basil at the end to preserve its bright flavor and color. Torn basil releases more flavor than chopped.
Make-Ahead Option: The marinara sauce can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months. Reheat gently before tossing with pasta.
Variation Ideas: Add sliced mushrooms with the garlic, or stir in some cream at the end for a pink sauce. A splash of good red wine added with the tomatoes creates extra depth.
Storage: Leftover pasta can be refrigerated for up to 3 days. Reheat gently with a splash of water or stock to loosen the sauce.