I’ve been making this easy spaghetti marinara recipe for years, perfecting it through countless family dinners.The simplicity of San Marzano tomatoes simmering with aromatic herbs creates a flavor that brings everyone to the table—especially when followed by our Banana Cream Cake for dessert.
Growing up in an Italian-American household, spaghetti marinara was our go-to weeknight dinner. My grandmother taught me that you don’t need fancy ingredients to create something memorable – just quality tomatoes, fresh garlic, and a little patience. When I first started cooking on my own, this spaghetti marinara became my signature dish. There’s something deeply satisfying about transforming simple ingredients into a rich, fragrant sauce that coats each strand of pasta perfectly. The vibrant red sauce bubbling gently on the stove brings back memories of my childhood kitchen, where we’d gather around the table sharing stories while twirling pasta on our forks. This easy spaghetti marinara recipe has evolved slightly over the years, but its heart remains the same – a delicious, comforting meal that brings people together. Ready to create your own pasta night tradition?
Why You’ll Love This Classic Spaghetti Marinara
My grandmother always said the best marinara comes from patience, not complexity. This family recipe has been passed down through generations in my family, originating from a small coastal town in Southern Italy where simplicity reigns supreme.
Perfect weeknight solution – With just 10 minutes of prep time, this marinara sauce practically cooks itself while you handle other evening tasks.
Budget-friendly meal – Using pantry staples and affordable ingredients, this recipe feeds a family of four for under $10.
Versatile base recipe – I’ve used this same marinara sauce for pizza, lasagna, and even as a dipping sauce for breadsticks—or served with Garlic Butter Shrimp Pasta for a seafood twist.
Crowd-pleasing flavor – The balance of sweet tomatoes, aromatic herbs, and gentle heat pleases both picky eaters and food enthusiasts.
Healthier than store-bought – My homemade version contains no preservatives, less sodium, and more fresh ingredients than jarred alternatives.
“This marinara isn’t just sauce—it’s liquid comfort in a bowl, ready to transform ordinary spaghetti into a meal worth remembering.”
Ingredient Note List
San Marzano plum tomatoes: I always use these specific Italian tomatoes because they have a perfect balance of sweetness and acidity that forms the backbone of an authentic marinara sauce.
Onions: Finely chopped onions provide a sweet, aromatic base that melts into the sauce and creates depth of flavor without overpowering the tomatoes.
Garlic: Fresh minced garlic adds that distinctive pungent flavor that’s essential to any good marinara sauce—I’ve found three cloves gives the perfect intensity.
Dried oregano: This Mediterranean herb brings a woodsy, slightly bitter note that complements the sweetness of the tomatoes in traditional spaghetti marinara.
Red pepper flakes: I add just enough to provide a gentle warmth to the sauce without making it spicy—it’s the secret ingredient that makes people ask for my recipe.
Olive oil: In my kitchen, I always use extra virgin olive oil for its fruity, peppery notes that enhance the other ingredients and give the sauce a silky texture.
Spaghetti: The long, thin strands are perfect for holding just the right amount of marinara sauce—I prefer bronze-cut pasta for a slightly rougher texture that clings to the sauce better.
Fresh basil: Adding torn basil leaves at the end brings a bright, aromatic freshness that elevates the entire spaghetti marinara experience.
Vegetarian Parmesan: A light dusting adds a savory, nutty finish that complements the acidity of the tomatoes in this classic spaghetti marinara.
How to Cook Perfect Spaghetti Marinara
Step 1. I usually start by preparing the San Marzano tomatoes—if using whole canned tomatoes, I crush them by hand for a rustic texture that’s the hallmark of authentic marinara sauce.
Step 2. In a medium saucepan or Dutch oven, I heat the olive oil over medium heat until it shimmers, then add the finely chopped onions and cook until they’re translucent but not browned.
Step 3. My grandmother always said to add the garlic later to prevent burning, so I stir in the minced garlic and cook just until fragrant, about 30 seconds.
Step 4. I’ve found that adding the dried oregano and red pepper flakes at this stage helps bloom their flavors in the oil, creating a more aromatic base for the marinara sauce.
Step 5. Next, I pour in the prepared tomatoes, stirring well to combine all ingredients, then bring the mixture to a gentle simmer—never a boil, as my mother taught me that boiling can make tomato sauce bitter.
Step 6. Once simmering, I reduce the heat to low and let the sauce work its magic for about 45 minutes, stirring occasionally to prevent sticking—this slow cooking develops that deep, rich flavor that makes spaghetti marinara so satisfying.
Step 7. About 15 minutes before the sauce is done, I bring a large pot of water to a rolling boil, adding a generous amount of salt until it “tastes like the sea” as my Italian neighbor always advised.
Step 8. I cook the spaghetti according to package instructions, but I always test it 1-2 minutes before the suggested time to ensure it’s perfectly al dente—with just a slight resistance when bitten.
How to Store & Reheat
I typically store leftover spaghetti marinara in an airtight container in the refrigerator, where it keeps beautifully for up to 3 days. For best results, I recommend storing the pasta and sauce separately if possible, as this prevents the spaghetti from absorbing too much liquid and becoming soggy.
If you want to freeze this dish, I’ve found that freezing just the marinara sauce works best. I pour cooled sauce into freezer-safe containers, leaving about an inch of headspace, and it maintains its flavor for up to 3 months. When you’re ready to use it, simply thaw overnight in the refrigerator.
For reheating,I prefer to warm refrigerated sauce in a saucepan over medium-low heat, just as I do with other saucy favorites like our Baked Tortellini Casserole, stirring occasionally until it reaches serving temperature. If reheating pasta with sauce already mixed, I add a tablespoon or two of water or olive oil to refresh the texture, then warm it gently in a covered skillet over medium heat, stirring occasionally. Microwaving works in a pinch—just cover with a damp paper towel and heat in 30-second intervals, stirring between each, until warmed through.
What to Serve with Spaghetti Marinara
Garlic Bread: The crispy, buttery texture and aromatic garlic flavor complement the tangy marinara sauce perfectly—my family always expects this classic pairing whenever spaghetti is on the menu, especially alongside our Garlic Parmesan Roasted Broccoli.
Simple Caesar Salad: The crisp romaine lettuce and creamy dressing provide a refreshing contrast to the warm, rich flavors of the spaghetti marinara, creating a balanced meal.
Roasted Vegetables: I love serving a colorful medley of roasted zucchini, bell peppers, and eggplant—try our Grilled Vegetable Skewers to echo the deep flavors in the sauce.
Antipasto Platter: A small arrangement of olives, marinated artichokes, and roasted red peppers makes for an elegant starter that sets the Italian mood before enjoying your main course of spaghetti marinara.
Italian Green Beans: Sautéed green beans with garlic and a squeeze of lemon add a bright, fresh element that cuts through the richness of the pasta dish for a well-rounded meal experience.
FAQs
Can I use regular tomatoes instead of San Marzano?
You can substitute regular canned plum tomatoes, but I recommend adding a pinch of sugar to balance the acidity since San Marzanos naturally have a sweeter flavor profile.
How can I make this sauce smoother?
For a silkier texture, I use an immersion blender after cooking or pass the sauce through a food mill—just make sure to do this before adding any fresh herbs.
Can I add meat to this marinara sauce?
Absolutely! I sometimes brown 1/2 pound of ground beef or Italian sausage before adding the onions, which transforms this into a hearty meat sauce while keeping the same marinara base.
Why is my sauce too watery?
This usually happens when tomatoes aren’t cooked long enough. I recommend simmering uncovered for the full 45 minutes, which allows excess moisture to evaporate and flavors to concentrate.
Can I make this sauce in advance?
Yes! In fact, I often make double batches on weekends—the flavors actually improve after a day in the refrigerator, making this perfect for meal prep.
Is this marinara sauce freezer-friendly?
Absolutely! I freeze portions in glass containers for up to 3 months, which makes weeknight dinners a breeze—just thaw and heat while you cook fresh pasta.
A budget-friendly family meal that is easy to prepare and delicious.
Ingredients
Scale
2 ¾ pounds San Marzano plum tomatoes
1 ½ onions, finely chopped
3 cloves garlic, minced
1 ½ teaspoons dried oregano
½ teaspoon red pepper flakes
3 tablespoons olive oil
16 ounces spaghetti
Fresh basil leaves, optional for garnish
Vegetarian or vegan Parmesan cheese, optional for garnish
Instructions
In a medium saucepan or Dutch oven, combine the San Marzano tomatoes, chopped onions, and minced garlic. Add the dried oregano, red pepper flakes, and olive oil. Stir well to combine all the ingredients. Bring the mixture to a simmer over medium heat, then reduce the heat and let it simmer for approximately 45 minutes, stirring occasionally.
While the sauce is simmering, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions, stirring occasionally to prevent sticking. Once cooked, reserve a small amount of pasta water, then drain the spaghetti.
Transfer the drained spaghetti into the marinara sauce, adding a bit of the reserved pasta water if desired to achieve a silky consistency. Toss the spaghetti in the sauce until fully coated. Serve in bowls, garnished with fresh basil leaves and a sprinkle of vegetarian or vegan Parmesan cheese, if using.
Notes
Enjoy your Easy Spaghetti Marinara, a delicious and satisfying dish perfect for any weeknight dinner!
