Pasta with marinara sauce
This pasta with marinara sauce is an easy tomato sauce that comes together in no time, much like my Healthy Tomato Sweet Potato Pasta Sauce, though with a different flavor profile. It’s so simple to make and is my go-to pasta sauce when I have no idea what to make for dinner..
We all need an easy recipe like this in our repertoire right? You can make it quicker by using store-bought tomato passata but if you have the time and patience it’s definitely worth using canned whole tomatoes and blending them down yourself.
I also think it’s worth the extra 10 minutes to roast some cherry tomatoes to go on top, they add so much flavor, similar to how they enhance my Quick Roasted Tomato and Garlic Ricotta Pasta. I love adding black olives to this pasta sauce but they can be left out or substituted for capers.
Ingredients
For the sauce:
- Onion – White or brown onion, diced.
- Garlic – I use fresh garlic cloves and grate them with a microplane.
- Tomatoes – I love using whole canned tomatoes as I think they have more flavor but you can use passata if you like. I blend them down in a food processor.
- Sugar – Tomatoes can be quite acidic so I like to add a touch of sugar.
- Oregano – I use dried oregano but fresh would work too.
- Olives – I use black pitted olives. Use whatever you like or leave them out completely. I cut them in half but you can leave them whole if you prefer.
- Red pepper flakes – Add more or less depending on your heat tolerance!
- Salt – I always use Diamond Crystal Kosher Salt. It’s a great all round salt for cooking and seasoning pasta water.
For the roast cherry tomatoes:
I like to add some roast cherry tomatoes to this pasta sauce. I think it adds a nice extra layer of flavor and they look so pretty on top. They are super simple to make and only take 10 minutes in the oven. It’s totally optional, feel free to leave them out.
How to make tomato sauce for pasta
This really is a very simple marinara sauce which is a great place to start if you are new to Italian cooking.
- ONE: Cook the onion in some olive oil in a large skillet over medium heat for 5 minutes then add the garlic and cook for a further minute.
- TWO: Add the tomatoes and use a potato masher to break them down. Bring to a gentle simmer and cook for 5 minutes.
- THREE: Add the sugar, oregano, chilli flakes and salt.
- FOUR: Add the olives and let the sauce simmer gently for 20 – 25 minutes.
- FIVE: While the sauce simmers you can roast the cherry tomatoes. Toss with olive oil and salt and roast at 400f (200c) for 10 minutes.
- SIX: Once the sauce is done add the cooked pasta straight in with a splash of pasta water and mix well. Serve with the cherry tomatoes on top.
Tips for the best pasta with marinara sauce
- Use good quality tomatoes. I have used whole canned tomatoes but you could use a good quality passata.
- Don’t boil the sauce. Try and keep it at a very gentle simmer. It should have just a few little bubbles rising to the top, not boiling vigorously.
- Undercook your pasta. I always undercook dried pasta by a minute so it can finish cooking in the sauce.
- Add a splash of pasta water. I always add a splash of pasta water to a sauce, it helps the sauce cling to the pasta.
Why you should cook your pasta IN the sauce!
If you have been here before you will know that I always like to finish cooking my pasta in the sauce. It allows the flavors to really mingle and helps the sauce cling to the pasta, a technique I also emphasize in my Delicious Creamy Tuscan Sausage Pasta recipe.
I ALWAYS add a splash of pasta water to the sauce before I add the pasta. That is why I undercook the pasta by a minute from the package directions.
Why pasta water is your best friend!
I have to be honest, I can’t remember the last time I drained pasta in a colander. I always transfer the pasta straight into the sauce using a spider strainer or tongs if using a long pasta, just like I do in my Easy Mafaldine Pasta with Creamy Tomato Sauce recipe.
That way the pasta water is left in the pot for you to use as you need. It is seriously liquid gold and I couldn’t make a sauce without it. The starch left behind in the water helps to thicken sauces and help sauces cling to the pasta. I have a handy reel on my instagram on how to transfer the pasta straight into the sauce.
Recipe FAQs
What is the difference between marinara and tomato sauce?
Marinara is a simple tomato sauce that uses a base of onion and garlic. A tomato sauce can be a more elaborate sauce such as a ragù.
What pasta shape is best for marinara?
ou really could use any pasta shape for this sauce, I discussed the different pasta shapes that can be used in my Easy 15 minutes Coconut Milk Pasta Sauce. I have used penne pasta but you could use any other short pasta or a long pasta like spaghetti or linguine.
How long will the sauce keep for?
The sauce will keep in an airtight container in the fridge for 3 – 4 days.
Can I leave the olives out?
Of course! I love the flavor they add but you could substitute them for capers or completely leave them out.
Want some other sauces to try?
Want some other sauces to try? If you enjoyed the creamy element of this sauce, even though it’s subtle, you might love my Easy Cream Cheese Tomato Pasta Sauce for a richer experience. For something completely different, but equally focused on fresh, bright flavors, my Easy Lemon Pepper Sauce For Pasta is a great option..
Recipe
Pasta with marinara sauce
Ingredients
- 150 grams penne pasta or other favorite pasta of your choice
For the sauce
- 1 tablespoon olive oil
- 1 onion white or brown diced
- 3 garlic cloves finely chopped or grated
- 1 x 400 gram tin whole tomatoes
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- ½ teaspoon salt I use diamond crystal kosher salt
- ½ cup black pitted olives cut in half
- Parmesan to serve
For the roast cherry tomatoes
- 1 cup cherry tomatoes
- ½ tablespoon olive oil
- ⅛ teaspoon salt
Instructions
- Cook the pasta in a pot of well salted boiling water, undercooking by a minute from package instructions. Reserve a cup of pasta water before draining.
Make the sauce
- In a large skillet, heat the olive oil over medium heat then add the diced onion. Cook for 5 minutes stirring often until the onion is softened.
- Add the garlic and cook for a further minute.
- Add the tomatoes and use a potato masher to break them down.
- Bring to a very gentle simmer and cook for 5 minutes.
- Add the sugar, oregano, red pepper flakes, salt and olives and mix.
- Simmer very gently for 20 – 25 minutes, stirring occasionally.
Make the roast cherry tomatoes
- Preheat your oven to 400f (200c).
- Toss the cherry tomatoes with the olive oil and salt and place on a baking sheet lined with baking paper.
- Roast for 10 minutes until they start to blister.
- Set aside.
To finish
- Add ¼ cup of pasta water to the sauce and mix well.
- Add the cooked pasta straight into the sauce and mix well.
- Let it gently bubble away for a minute or so.
- Serve with the cherry tomatoes on top and plenty of freshly grated parmesan.
Notes
- Tomatoes – I like to use whole canned tomatoes and blend them in a food processor. You could use a tomato passata if you prefer.
- Olives – Use any olives you like and cut in half or leave whole.
- Pasta – I always undercook dried pasta by a minute from package instructions so it can bubble away in the sauce.
- Salt – I use diamond crystal kosher salt, if using table salt use half or ¼ teaspoon.
