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Quick Marinara Sauce
A quick marinara built on gently sweated onion and garlic, red wine, tomatoes, basil, and a Parmesan rind for savory depth. The sauce is blended to your preferred texture and can be finished with pasta, Parmesan, and butter.
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Ingredients
- 0.5 cup onion (minced or small-diced)
- 7 garlic cloves (thinly sliced; source gives a range of 6–8 cloves)
- 3.5 tbsp olive oil (source gives a range of 3–4 tablespoons)
- kosher salt (a light pinch, plus a little for the pasta water)
- red pepper flakes (the tiniest pinch)
- 2.5 cup red wine (source gives a range of 2–3 cups; choose a wine you would drink)
- 1 can San Marzano tomatoes (crush by hand before adding; the visible can text indicates 28 oz (794 g) net weight and 16.9 oz (480 g) drained weight)
- water (rinse out the tomato can and add the rinse to the pot; amount not stated)
- 1 Parmesan rind (one rind; size not stated)
- 1 bunch fresh basil (pick off the leaves; tender stem portions may be included, but omit thick stems)
- pasta (use your favorite pasta; amount not stated)
- 0.25 cup pasta water (reserved from cooking the pasta)
- Parmesan cheese (fold in off the heat; amount not stated, and do not be stingy)
- butter (optional; a nice pat of cold butter, added off the heat)
Steps
- 1
Mince or small-dice about ½ cup onion. Thinly slice 6–8 garlic cloves.
- 2
Set a large pot over medium-low heat and add 3–4 tablespoons olive oil.
- 3
Add the onion and sweat it with a light pinch of kosher salt. Cook for a few minutes, until soft and fully cooked with little to no color.
- 4
Add the sliced garlic and the tiniest pinch of red pepper flakes. Keep the heat unchanged and cook for a few more minutes, until the garlic softens.
- 5
Add 2–3 cups red wine. The source recommends using wine you or your guests would drink; it does not specify a reduction time.
- 6
Crush the tomatoes by hand, then add them to the pot. Rinse the tomato can and add the rinse water; the amount is not specified.
- 7
Add a Parmesan rind to the pot.
- 8
While the sauce cooks, pick the basil leaves from the bunch. Include tender stem portions where they naturally break, and discard thick stem sections.
- 9
Once the pot is at a decent simmer, fish out and remove the Parmesan rind. Add all of the basil.
- 10
Blend the sauce to your preferred texture. The source says a blender or food processor may also be used.
- 11
Bring the blended sauce back to a simmer; it is then ready.
- 12
To serve with pasta, put a couple of ladlefuls of sauce into a cold pan with the burner off. Salt the pasta water lightly, since it will be used in the dish.
- 13
Cook your favorite pasta. When it is about a minute from fully cooked, turn on the burner under the sauce pan.
- 14
Lift the pasta directly from its cooking water into the pan, letting it drip into the sauce. Add about ¼ cup pasta water as the sauce comes to a simmer.
- 15
Once the pan simmers, cook the pasta in the sauce for its final minute, so it absorbs the sauce and the pasta starch helps thicken the texture.
- 16
Remove the pan from the heat and fold in Parmesan cheese. For a restaurant-style finish, add a pat of cold butter.
Notes
The transcript does not specify an exact sauce simmer duration, pasta amount, or quantities for the Parmesan rind, finishing cheese, and optional butter. The source also mentions that the sauce can be frozen and suggests using it for chicken parm, eggplant parm, shrimp parm, pasta, or sausage and peppers.
Nutrition per serving
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