Italian Marinara Sauce Recipe

Name: Italian Marinara Sauce Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 cups
Ingredients: ¼ cup olive oil; 1 small onion; 3 tablespoons finely minced garlic; 2 ounce cans whole tomatoes; 2 teaspoons sea salt; ½ teaspoon black pepper; ⅛ teaspoon chili flakes; 2 tablespoons EACH: minced fresh basil and parsley

User Reviews

4.8

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
4 cups
Calories
137 kcal
Course
Dinner
Cuisine
North American, Italian

Italian Marinara Sauce Recipe

Iris Warren

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One of the first dishes I ever learned to cook was an authentic marinara sauce, thanks to a cherished recipe from an Italian family friend. This classic pasta sauce is incredibly easy to make, requiring just a few simple ingredients and only 10 minutes of prep time - yet it delivers bold, authentic Italian flavor. I'll even share six insider tips that will make any Nonna proud!

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Ingredients

Servings

¼ cup olive oil
1 small onion finely minced
3 tablespoons finely minced garlic
2 ounce cans whole tomatoes see notes
2 teaspoons sea salt
½ teaspoon black pepper
⅛ teaspoon chili flakes
2 tablespoons EACH: minced fresh basil and parsley see notes

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Instructions

Heat the olive oil in a large, heavy-bottomed pan (see notes) over medium heat. Add the onion and saute until it turns translucent, about 3 minutes. Add the garlic and saute for 1 minute more.
Crush the whole tomatoes with your hands or an immersion blender. See notes.
Add the tomatoes and their juices to the pan with the onions. Stir in the salt, pepper, and chili flakes and let the sauce come to a simmer. Cover the pan halfway, turn the heat to medium-low, and gently simmer the sauce for 45 minutes, stirring several times.
When the sauce is as thick as you'd like it to be, stir in the minced basil and parsley.
Serve on top of your favorite pasta with a little parmesan cheese sprinkled over the top.

Notes

Note 1: San Marzano tomatoes are wonderful in marinara sauce, but they are pricey. If you don't keep them stocked in your pantry, use regular whole tomatoes and add a teaspoon of sugar to help balance the acidity - San Marzano tomatoes are less acidic, so they don't need sugar.
Note 2: I prefer to crush the whole tomatoes by hand, which gives the marinara sauce a rough texture. You can crush them as you add them to the pot. You can also use a blender if you don't like getting your hands messy, but the sauce will have a smoother texture.
Note 3: If you'd rather use dried basil, use 1 teaspoon and add it with the tomatoes.
Note 4: I like to cook this in a 5-qt braiser, as the wide cooking surface lets the steam escape easily. If you only have a large pot, it may take a few extra minutes to thicken. If possible, use a heavy-bottomed pot.

Nutrition Information

Show Details

Serving 1 cup Calories 137kcal (7%) Carbohydrates 4g (1%) Protein 1g (2%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 10g Sodium 1168mg (49%) Potassium 67mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 190IU (4%) Vitamin C 6mg (7%) Calcium 20mg (2%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 4cups

Amount Per Serving

Calories 137 kcal

% Daily Value*

Serving	1 cup
Calories	137kcal	7%
Carbohydrates	4g	1%
Protein	1g	2%
Fat	14g	22%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	10g	50%
Sodium	1168mg	49%
Potassium	67mg	1%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	190IU	4%
Vitamin C	6mg	7%
Calcium	20mg	2%
Iron	0.4mg	2%