Homemade Marinara Spaghetti Sauce
User Reviews
5
Homemade Marinara Spaghetti Sauce
Description
This Homemade Marinara Spaghetti Sauce starts with sautéing diced onion and carrot in olive oil, building a sweet and aromatic base. Fresh garlic and red pepper flakes add savory depth and mild heat, while canned whole peeled tomatoes break down into a flavorful sauce when simmered with a touch of sugar and salt. Fresh basil added at the end brightens the sauce with herbal notes.
The sauce is cooked until thickened, creating a smooth consistency that coats pasta nicely. Tossing the sauce with cooked spaghetti and generous amounts of grated Parmigiano-Reggiano cheese adds creaminess and umami, enriching each bite. The combination balances acidity, sweetness, and a slight spice.
This sauce makes a satisfying pasta meal by itself or can be used as a base for other Italian dishes. It pairs well with a green salad or crusty bread for a complete dinner. The fresh carrot inclusion builds natural sweetness, making it less reliant on sugar to balance the tomatoes' acidity.
Ingredients
- 2 Tablespoons extra-virgin olive oil
- 1 onion diced, small
- 1 carrot diced or grated
- 4 garlic diced, cloves
- 1 teaspoon red pepper flakes
- 2 teaspoons sugar
- 1 1/2 teaspoons salt
- 1 - 28 ounce whole peeled tomatoes such as San Marzano tomatoes, canned
- 1/3 cup basil sliced into ribbons, fresh leaves
- 1 lb. spaghetti or pasta of choice
- 1 1/2 cup Parmigiano-Reggiano cheese high-quality parmesan cheese, grated
Instructions
- In a medium skillet, heat the olive oil over medium heat. Add the onion and carrot and cook for 5-7 minutes. Add garlic, red pepper flakes, and salt. Cook for 1 minute longer.
- Add the tomatoes (with juices) and sugar. Use a wooden spoon to break up the tomatoes. If you want a smooth sauce, blend sauce in a blender. Cook for 8 - 10 minutes. Add 1 cup of water. Continue to cook for another 10 minutes, until sauce begins to thicken.
- Season to taste and add fresh basil.
- Meanwhile, in a large pot, bring water to boil over high heat. Generously add salt to the water. Once the water is boiling, add the pasta and stir. Cook the pasta until al dente, according to package instructions. Drain.
- In a large bowl, toss the pasta with 3/4 cup of Parmigiano-Reggiano Cheese. Pour the sauce over the pasta. Sprinkle remaining cheese on top of sauce and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 62g | 21% |
| Protein | 19g | 38% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 17mg | 6% |
| Sodium | 1000mg | 42% |
| Potassium | 265mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2065IU | 41% |
| Vitamin C | 2.8mg | 3% |
| Calcium | 325mg | 33% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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