Easy Pasta Sauce = Marinara
Is there a more famous sauce then Marinara? I venture a guess that the answer is no. Of all the Italian pasta served in the world, I bet that most is topped with some tomato based sauce whose roots are firmly planted in something marinara-esque. A simple tomato sauce is fantastic on pasta, and a ton of it is used on pizza, too. It is a real staple of Italian-American cuisine. The truth of the matter is that marinara is also an easy pasta sauce to make. Don’t let jar marketing fool you. It take about 15-20 minutes to whip it up and the ingredients are not complicated – canned tomato, garlic, basil. Some olive oil is needed to soften the garlic, some added oregano is needed a bit of herbaciousness (if you like that sort of thing), and a dash of chilli flake for a hint of spice works, too. Marinara, along with pesto is definitely in the easy pasta sauce category.
Usually when canned foods are mentioned there are some who get their fussilli in a tizzy. I have nothing against canned foods, especially tomatoes. Canned tomatoes have beautiful red color and are very tasty. Their flavor concentrates nicely when used to make this easy pasta sauce and you don’t even have to worry about the skin! There is a lot of “this and that” being said about Italian tomatoes being the best. I don’t doubt the quality of fine tomatoes that come to us from Italy, but I am not sure that a real difference can be tasted (at least that is why I think they are recommended. Every time I hear a talking head on TV say “use San Marzano tomatoes”, they never really say why.) My go to tomatoes are the ones that cost about a buck for a big can. If you want to make a marinara sauce with fresh tomatoes, more power to you! The video below can help you with this. It does take a bit more prep and more time, but it is easy to do. Make a lot and freeze it!
The garlic and basil are what makes a marinara sauce sing. Tomato, garlic and basil are one of the most classic of culinary threesomes. The flavor mix has stood the test of time. One of the real beauties about marinara is that is can be made exactly to your liking – your five year old doesn’t like garlic don’t use it (I know, but there are some who are, well, picky and don’t like it and we want to be open to there taste needs, too because if you aren’t dinner will implode on you in a fit of toddler rage)! Do you like oregano better than basil, go for it – kill the basil.
As suggested above, marinara is a great foundation for a lot of sauces. Once you know how to make this easy pasta sauce there are many other sauces you can make. Of course, it can be used on pizza and in lasagna, too!
- Marinara + Guancaille + Noodles Tossed in Pecorino Romano = Pasta Amatriciana
- Marinara + Red Chilli Pepper + Penne Pasta = Penne a’l Arrabiata
- Marinara + Ground Meat + Spaghetti = Simple Spaghetti Bolognese
- Marinara + Anchovy + Capers + Olives + Spaghetti = Spaghetti Puttanesca
- Marinara + Capers + Tuna + Pasta = Mediterranean Pasta
Here is how to make marinara sauce with penne pasta. If you just want the sauce, ignore the noodle part.
- 1 lb of penne pasta or your favorite shaped noodle
- 24 oz of canned whole tomatoes
- 2 cloves of garlic, or more or less to taste
- 1 bunch of fresh basil - about 1/2 to 1 oz depending on taste
- a dash of red chilli flake
- salt and pepper
- olive oil
- parmesan cheese
- Cook the pasta al dente according to the manufacturers instructions.
- Peel and chop the garlic finely.
- Wash and dry the basil.
- In a large sauté pan, heat 3 tbsp of olive oil over medium heat. When the oil is hot add the garlic. Cook the garlic until it is aromatic and begins to soften.
- Add the canned tomatoes. Gently break the whole tomatoes up with a wooden spoon to release the juices and seeds. Bring the tomatoes to a simmer.
- When the tomatoes begin to simmer place the whole bunch of basil into the simmering tomatoes and submerge it in the tomatoes.
- Add the chilli flake and a dash of salt and pepper.
- Continue to simmer the sauce until it is reduced by about 1/2 to 3/4. Check and adjust the seasoning.
- When the sauce is reduced, remove the basil using tongs and discard it.
- When the pasta is done cooking, drain the pasta and add the noodles to the sauce. Toss the noodles in the sauce to coat.
- Serve hot with parmesan cheese.
- A dash of oregano can also be added in addition to, or in place of, the basil.
Here is another video that makes a similar dish using fresh tomato sauce.
I hope you enjoy!
Keep Eating! Keep Innovating!
Do you have an easy pasta sauce recipe to share? Let us know all about it in the comments or on Facebook.
The Culinary Exchange can also be found on Twitter, Instagram, Pinterest, Google+ and YouTube.
Come On! Follow Along!
