Spaghetti Marinara

A simple, satisfying favorite.

Why You'll Love This Recipe

• 25-minute weeknight pasta done right.
• Pantry ingredients only.
• Bright, fresh, never heavy.
• Better than any jarred sauce.
• Foundation for endless variations.

Ingredient Notes

• San Marzano tomatoes are sweeter and less acidic than generic crushed.
• Slice garlic (don't mince) for visible pieces and milder flavor.
• Fresh basil at the very end — heat kills its aroma.

Ingredient Substitutions

• Penne, rigatoni, or any pasta shape.
• Cherry tomatoes (1½ lbs halved) for a fresher version.
• Add anchovies (2 fillets) melted with garlic for hidden depth.

Equipment Needed

• Large pasta pot
• Large skillet
• Tongs

Prep Tips

• Salt pasta water until it tastes like the sea.
• Slice garlic and dice onion before starting — the cook is fast.

Instructions

1. 1

   Gather and prep: 12 oz pasta, 1 medium tomato, diced, 3 cloves garlic, minced, 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 medium onion, diced. mince the garlic, and dice the onion before you start cooking.

2. 2

   Cook pasta.

3. 3

   Sauté garlic and onion.

4. 4

   Add tomato, simmer 10 min. Taste and adjust salt; serve immediately while the sauce is glossy and hot.

5. 5

   Toss with pasta and basil.

Artsi Pro Tips

• Pull pasta 1 minute early; it finishes cooking in the sauce.
• Pasta water is liquid gold — its starch emulsifies the sauce.
• Good canned tomatoes (San Marzano) make all the difference.

Common Mistakes

• Skipping pasta water — sauce won't cling.
• Browning the garlic, which turns bitter.
• Draining pasta into the sink (use tongs to transfer).

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