I’m going to keep this post deliciously simple. After all, those two words – delicious and simple – perfectly embody this pure, enriching and flavorful marinara. Pantry staples blend seamlessly, creating the most wholesome of meals – pasta with tomato sauce. If you’ve been following along, even just a bit, you will know by now that for me everything in the kitchen begins and ends with pasta. My logo alone is a testament to that. This sauce is spaghetti’s little black dress; understated and undeniably right, particularly when paired with handmade pasta. A sprinkle of parmesan and a shower of fresh basil and it is time for a classic dinner. There’s just nothing better.
The magic begins with one half cup of olive oil. Warm a large skillet over medium heat and warm the olive oil. Add three tbs of minced garlic (approximately six cloves) and cook for one minute until fragrant.
Next up our spices – one quarter tsp red pepper flakes for a touch of heat and two tsp dried oregano for depth of flavor. Sauté with the garlic for thirty seconds, sweating the herbs and allowing their oils to release.
I always have tomato paste in my fridge and it plays a great role here, ensuring that a rich tomato flavor permeates our sauce. Add one heaping tbs of tomato paste to the pan and stir into into the olive oil, allowing it to melt.
With the tomato paste in play it’s time for the San Marzanos. Add one 28 ounce can of whole, peeled San Marzano tomatoes to the pan, crushing the tomatoes with your hands. Make sure to add all of the tomato juice as well. Stir to blend with the oil and allow to simmer over medium-low heat for three minutes. Add one tsp kosher salt.
In my opinion there is no such thing as too much basil. Especially when it is fresh from your own garden! Stir one quarter cup chopped fresh basil into the sauce.
Transfer the tomato mixture to a blender and purée until smooth. Transfer the sauce back to the pan and add an additional tsp of kosher salt. Taste for seasoning and simmer over medium-low heat. During the last two minutes of it’s cooking time, move your pasta to the sauce and finish cooking it in the marinara. Garnish with freshly grated parmesan cheese and top with basil. Serve immediately and enjoy!
Serves Four
- one half cup olive oil
- three tbs minced garlic (approximately six cloves)
- one quarter tsp red pepper flakes
- two tsp dried oregano
- one heaping tbs tomato paste
- one 28 ounce can of whole, peeled San Marzano tomatoes
- two tsp kosher salt, divided
- one quarter cup chopped fresh basil
- parmesan and fresh basil for garnish
Lindsey McClave has a deep love for food, wine and travel. While she has no intentions of becoming a chef or a sommelier and doesn’t consider herself an expert in any culinary area, she is obsessed with learning.
She says, “the one thing I’ve taken away from my wine travels is that wine is meant for everyone – rich, poor, and everywhere in-between.” Whatever cooking becomes to you, she encourages you to find that foodie place, embrace it and run with it.
