Happiest of Fridays to you! On today’s menu we have classic marinara sauce. Marinara is one of those recipes that’s so easy AND satisfying, you can easily find yourself making it once a week. I know we do! It’s great over noodles – and that’s how we eat it most of the time – but it’s also nice to have close by for burgers, fries, or stews that need a little jazzing up.
And making the sauce is half the fun!
May I make a little weekend suggestion for you…? Pop on some Sinatra, open a bottle of white (you’ll need it for the sauce), and nibble some cheese while this slightly spicy sauce transforms your kitchen into little Italy. It’s pretty much heaven. Mangia!Â
Classic Pasta Marinara
Ingredients
- (1) 20 oz can crushed tomatoes
- 3 tablespoon olive oil
- 1 medium white onion, finely diced
- 2 tablespoons fresh basil, roughly chopped
- 2 tablespoons fresh parsley, roughly chopped
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper
- 1/2 cup white wine (or chicken broth)
- 1/2 teaspoon black pepper
- 1 teaspoon salt
Instructions
- Heat the olive oil in a large skillet over medium heat. Add onion and saute for about 5 minutes - stirring frequently. Add the garlic, crushed red pepper, and herbs and cook for another 1-2 minutes before adding the crushed tomatoes and wine. Add salt and pepper to taste, stir well, then reduce heat to a simmer and cook for 30 minutes. Ladle sauce over pasta, or use it for anything else that makes you beam 🙂
- *Once cooled, you can freeze this sauce up to one month
Dan from Platter Talk says
This is exactly what I’m talkin’ about!! Love it. Sinatra and some wine plus this = TRIfection!!
Georgia @ The Comfort of Cooking says
So perfect for using summer tomatoes at their best, and I love that it’s all stovetop – the littler I use my oven in the summer in Texas, the better!
cassie says
This is gorgeous and I want to eat that whole plate!
Pamela @ Brooklyn Farm Girl says
I’m always looking for new sauce recipes, so I’m going to give this a try.. but with fresh tomatoes that I turn into crushed! Thank you!
Stacy | Wicked Good Kitchen says
Mmm! “Mangia!”, is right! Oh, how I just adore pasta. Yes, to ol’ Blue Eyes. But, I’d probably go with a good Italian red. White, red? Who cares, right? It’s all about that heavenly Marinara and freshly cooked pasta with some wicked cheese sprinkled on top! By the way, your basil leaves look beautiful. My boy Bombay cat nibbled on ALL of my basil plant leaves. Bad kitty! Thanks for sharing, girl! xo
Nora @ Buttercream Fanatic says
I love seeing how others make their sauce. Thanks for sharing your recipe! Usually I use red wine, but I’m going to try it with white next time.
Alyssa (Everyday Maven) says
Your marinara is very similar to mine! One of these days, I am to grow rows and rows of my own tomatoes (when i have the space) and just make homemade sauce for the freezer for days.
Eva @ Eva Bakes says
Gorgeous marinara! I love how chunky it is! 🙂
Kelli @ The Corner Kitchen says
I with on wanting a simple meal and relaxing on Friday nights. Classic marinara is essential for every kitchen!
Jackie {The Beeroness} says
I love the classics! Plus it’s so easy to make from scratch and taste so much better than the jar stuff. Beautiful job 🙂
bakerbynature says
Thanks, Jackie! You’re the best 🙂