Classic Italian

Spaghetti Marinara

By An Edible Mosaic

Prep Time:  10 min

Cook Time:  40 min


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Make a double batch! Store marinara sauce covered in the fridge for up to 1 week or in the freezer for up to 6 months.

Pro tip

Step 1

Heat the olive oil in a 5-quart pot over medium-low heat. Once hot, add the garlic. Turn the heat down to low and cook until the garlic is fragrant and starting to brown a little, about 3 to 5 minutes, stirring frequently. Remove from the heat.

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Step 2

Add the tomatoes, sugar, salt, and crushed red pepper flakes. Use a spoon or potato masher to crush the tomatoes a bit. Stir in the basil springs.

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Step 3

Bring to a boil, and then cover the pot, but leave the lid ajar. Turn the heat down to simmer, and cook 30 to 40 minutes, stirring occasionally. The sauce is done when it’s thickened and the oil has separated from the tomato.

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Step 4

To make spaghetti marinara, toss the sauce with pasta cooked to al dente and enjoy!

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