Pasta with Marinara

A vibrant red sauce coating the spaghetti, releasing aromas of garlic and basil. The texture is smooth, with pasta providing a slight resistance to the bite and a balanced touch of acidity.

• Prep time: 15 min
• Cook time: 30 min
• Difficulty: Easy
• Calories: 635
• Protein: 20 g
• Carbs: 95 g
• Fat: 20 g

Ingredients

• 400 g Spaghetti ( dry )
• 800 g Round tomato ( seeded and crushed )
• 3 piece Garlic ( finely minced )
• 1 piece Yellow onion ( finely diced )
• 4 tbsp Extra virgin olive oil
• 1 piece Basil ( fresh leaves )
• 1 tsp Oregano ( dried )
• 1 pinch White sugar
• 50 g Parmesan cheese ( grated )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 400 g Canned crushed tomatoes ( none )

Instructions

1. Aromatic base preparation

   Finely mince the garlic cloves. Dice the yellow onion into small, even pieces to ensure uniform cooking. Seed and coarsely chop the round tomatoes.

2. Cooking the base

   In a sauté pan, heat the olive oil. Sauté the onion until translucent. Add the garlic and oregano, let infuse for one minute without letting the garlic brown, which would add bitterness.

3. Marinara reduction

   Add the fresh tomatoes, the canned crushed tomatoes, salt, pepper, and the pinch of sugar. Simmer over low heat. The sauce is ready when it has reduced, is glossy, and coats the back of a spoon.

4. Cooking the pasta

   Plunge the spaghetti into a large amount of boiling salted water. Cook until al dente. Reserve a ladle of cooking water before draining.

5. Final liaison

   Mix the pasta directly into the sauce. Add a little cooking water to bind everything together. Stir in the hand-torn basil and parmesan at the last moment.

Chef's tips

• Never rinse your pasta; the starch helps the sauce cling to it.
• Pasta water is your best friend for adjusting the sauce's consistency.
• Add the basil at the very last moment, off the heat, to preserve its aroma and green color.

Storage

The sauce keeps for 3 days in the refrigerator in an airtight container. It freezes very well separately from the pasta.