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The Best Marinara Sauce EVER!

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 to 6
Author: My Global Cuisine

Ingredients

  • 1 LB package fettuccine or spaghetti
  • 1.5 LB or 4 cups of cherry or grape tomatoes cut in half
  • 6 tablespoons extra virgin olive oil
  • 2 Italian dry peperoncinos smashed or 1/8 TSP of Red Pepper Flakes
  • 3-4 garlic cloves slivered thin or minced or 1 1/2 teaspoon garlic paste
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 small bunch approx 4 TBSP of fresh basil julienned chopped
  • 4 ounces grated parmigiano-reggiano cheese
  • Salt and freshly ground pepper to taste
  • Optional: If making a garlic paste 2 big heads of fresh garlic or 3 small ones, 1 ounce extra virgin olive oil, 1 tablespoon salt

Instructions

  • TO MAKE THE GARLIC PASTE: Peel the garlic heads. Add to a blender with the extra virgin olive oil and blend until it becomes a paste. Add salt and blend for a second. Transfer the paste to a covered glass container. The garlic paste can be refrigerated up to 3 weeks.
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  • In a sauce pan on a low fire add 4 TBSP of extra virgin olive oil.
  • Add peperoncino or red pepper flakes and garlic. Sauté until garlic becomes fragrant about 15 seconds.
  • Add tomatoes, cover the pot and cook at medium-low heat stirring from time to time for about 15
  • minutes.
  • Bring a large pot of salted water to boil for the pasta.
  • Once the tomato sauce has been cooking for at least 15 minutes add one tablespoon of sugar to it. If the tomatoes were sweet to begin with, you won't need any more sugar. If they were not, add another teaspoon of sugar. Add salt. Add the remaining 2 tablespoons of the extra virgin olive oil. Stir. Add fresh basil. Turn fire off.
  • Cook pasta according to the package instructions, but make sure to cook until the pasta is al dente. If the package says 9 minutes, cook up to 7 minutes. You will need the extra minute in order to simmer the pasta together with the sauce.
  • Reserve half cup of the cooked water and drain the pasta in a colander and mix the desired amount of pasta with the sauce. Add two ounces of grated parmesan cheese and cook together for a minute in order for the pasta to absorb with the marinara sauce flavor. If the pasta becomes too tick add a splash of the reserved cooked water to it. Place the desired amount of pasta on individual pasta bowls, and pour some extra sauce on top. Garnish with basil and serve with extra parmesan cheese and freshly ground pepper. Enjoy!