Pasta with Marinara
Ingredients
- 400 gSpaghetti (dry)
- 800 gRound tomato (seeded and crushed)
- 3 pcGarlic (finely minced)
- 1 pcYellow onion (finely diced)
- 4 tbspExtra virgin olive oil
- 1 pcBasil (fresh leaves)
- 1 tspOregano (dried)
- 1 pinchWhite sugar
- 50 gParmesan cheese (grated)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 400 gCanned crushed tomatoes (none)
Method
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.
- 1
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
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
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
Plunge the spaghetti into a large amount of boiling salted water. Cook until al dente. Reserve a ladle of cooking water before draining.
- 5
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
The sauce keeps for 3 days in the refrigerator in an airtight container. It freezes very well separately from the pasta.
