- 2 tbsp extra virgin olive oil
- 4 garlic cloves finely minced
- 1 small yellow onion diced
- 1 can (28oz/800g) whole peeled tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp sea salt
- ½ tsp black pepper
- ½ tsp sugar (optional)
- Fresh basil leaves
- 1 tbsp butter (optional)
1. Heat olive oil in saucepan over medium heat. Cook diced onion 4-5 minutes until soft and translucent 2. Add minced garlic and cook 30-60 seconds until fragrant. Watch it carefully garlic burns fast! 3. Pour in canned tomatoes and crush with wooden spoon. Add tomato paste oregano salt and pepper. Stir well 4. Reduce heat to low and simmer gently for 20 minutes stirring occasionally 5. Blend with immersion blender if you prefer smooth sauce. Skip this step for chunky 6. Turn off heat. Tear in fresh basil leaves and stir in butter if using 7. Cook pasta in generously salted water one minute less than package directions 8. Save half cup pasta water before draining9. Toss pasta into marinara sauce over medium heat for 1-2 minutes. Add pasta water if sauce is too thick 10. Finish with Parmesan fresh basil olive oil drizzle and cracked black pepper. Serve immediately
- Use best quality canned tomatoes you can afford.. They make the biggest difference in this recipe.
- Fresh basil always goes in at the very end with heat completely off
- Save pasta water before draining helps sauce cling to pasta beautifully
- Make double batch and freeze in portions for up to 3 months future you will be extremely grateful Tastes even better the next day flavors continue developing overnight