4.8 from 18 votes
Italian Marinara Sauce Recipe
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 4 cups
Calories: 137 kcal
Course:
Dinner
Cuisine:
North American , Italian
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.