Classic Spaghetti Marinara

For a marinara sauce bursting with robust flavors, selecting the right tomatoes is essential. Canned whole tomatoes offer excellent taste and texture year-round, and by removing the tough core and seeds by hand, we ensured a smooth sauce. To achieve an intense tomato flavor, we sautéed the tomatoes until they developed a glaze, then incorporated the reserved juice from the cans. Using a skillet instead of a saucepan provided more surface area for faster evaporation and flavor concentration. Adding red wine brought depth and complexity to the sauce. Just before serving, we introduced a portion of uncooked tomatoes, along with fresh basil and a drizzle of olive oil, to impart a vibrant and fresh finish. Feel free to pulse the sauce fewer times in the food processor for a chunkier texture, and don’t hesitate to substitute your favorite pasta shape for spaghetti. Discover the nutritional information following the recipe.

INGREDIENTS:

• 2 (28-ounce) cans of whole peeled tomatoes
• 3 tablespoons extra-virgin olive oil
• 1 onion, chopped fine
• 2 garlic cloves, minced
• 2 teaspoons minced fresh oregano or ½ teaspoon dried
• ⅓ cup dry red wine
• 3 tablespoons chopped fresh basil
• Salt and pepper
• Sugar
• 1 pound spaghetti
• Grated Parmesan cheese

PREPARATIONS:

1. Drain the tomatoes in a fine-mesh strainer set over a large bowl. Open the tomatoes by hand and remove and discard the seeds and fibrous cores. Allow the tomatoes to drain for about 5 minutes. Measure out and reserve ¾ cup of tomatoes separately. Reserve 2½ cups of drained tomato juice and discard the remaining tomato juice.
2. Heat 2 tablespoons of oil in a 12-inch skillet over medium heat until shimmering. Add the chopped onion and cook until softened and lightly browned, approximately 5 to 7 minutes. Stir in the minced garlic and oregano, and cook until fragrant, about 30 seconds.
3. Stir in the remaining drained tomatoes and increase the heat to medium-high. Cook, stirring often, until the liquid has evaporated, and the tomatoes start to brown and stick to the pan, approximately 10 to 12 minutes. Stir in the red wine and cook until thick and syrupy, about 1 minute. Add the reserved tomato juice, scraping up any browned bits. Bring the mixture to a simmer and cook, stirring occasionally, until the sauce thickens about 8 to 10 minutes.
4. Transfer the sauce to a food processor, add the reserved ¾ cup of tomatoes, and pulse until slightly chunky, about 8 pulses. Return the sauce to the now-empty skillet, stir in the basil and remaining 1 tablespoon of oil, and season with salt, pepper, and sugar to taste.
5. Meanwhile, bring 4 quarts of water to a boil in a large pot. Add the spaghetti and 1 tablespoon of salt, and cook, stirring often, until al dente. Reserve ½ cup of the cooking water, then drain the pasta and return it to the pot. Add the sauce and toss to combine. Season with salt and pepper to taste and adjust the consistency by adding reserved cooking water as needed. Serve with grated Parmesan cheese.

YIELD: This recipe serves approximately 4-6 people.

SPECIAL INSTRUCTIONS:

• For a chunkier sauce, pulse it in the food processor for only 3 or 4 times in step 4.

TIPS:

• Experiment with different pasta shapes to find your favorite pairing with this flavorful marinara sauce.
• Adjust the salt, pepper, and sugar according to your taste preferences.

NUTRITIONAL INFORMATION PER SERVING:

• Calories: 410
• Fat: 8g
• Saturated Fat: 1.5g
• Cholesterol: 0mg
• Carbohydrates: 69g
• Protein: 13g
• Fiber: 5g
• Sodium: 530mg

This marinara sauce recipe showcases the best of flavorful and robust tomato-based sauces. By choosing whole canned tomatoes, sautéing them until glazed, and adding red wine, the resulting sauce becomes an irresistible companion to any pasta dish. The addition of fresh basil and uncooked tomatoes just before serving ensures a burst of brightness and freshness. With its versatility, this sauce pairs well with various pasta shapes, allowing you to personalize your meal. Enjoy the rich flavors of this homemade marinara sauce and savor the culinary delight it brings to your table.