Marinara (Meatless Spaghetti Sauce)
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
58 kcal
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Course
Condiments
-
Cuisine
Mediterranean, Italian
Marinara (Meatless Spaghetti Sauce)
Description
The Marinara (Meatless Spaghetti Sauce) uses olive oil sautéed garlic to build a fragrant base, followed by tomato paste and optional dry red wine to deepen flavor. Dried oregano, kosher salt, and red pepper flakes contribute savory and mildly spicy notes. San Marzano crushed tomatoes bring sweetness and low acidity, creating a robust yet balanced tomato foundation.
The sauce simmers for about 20 minutes, allowing flavors to blend and thicken slightly. Fresh basil is added in the last 10 minutes for herbal brightness. Parsley is used as a garnish to add fresh green notes. The sauce can remain chunky or be pureed smooth according to preference.
This versatile sauce is perfect atop cooked pasta or incorporated into meatball dishes. It works well as a vegetarian option or base for adding other ingredients. The recipe can be adapted by omitting tomato paste for long slow simmers or including it for quicker preparation.
San Marzano tomatoes are recommended but any quality brand can be used. The sauce yields enough for approximately one pound of cooked pasta.
Ingredients
- 3 tbsp olive oil
- 6 cloves garlic minced
- 2 tbsp tomato paste (See Note 1)
- 1/2 cup red wine optional, dry
- 1/2 tsp sugar
- 1/2 tsp oregano dried
- 1/2 tsp kosher salt
- 1/4 tsp red pepper flakes
- 28 oz San Marzano Tomatoes See Note 2, crushed
- 12 basil roughly chopped, leaves
- 2 tbsp flat leaf parsley chopped and garnish
Instructions
- In a large skillet, heat the oil over a medium-high heat and add the minced garlic and sauté for 2 minutes.
- Reduce heat to medium and add the wine (optional), tomato paste, sugar, dried oregano, salt and red pepper flakes, sauté for 2 minutes.
- Add the tomatoes, stir and simmer until reduced slightly, about 20 minutes. In last 10 minutes of simmering, add the basil and stir. Season the sauce with more salt to taste.
- At this point you could leave it chunky, or for a smooth sauce, you could use a immersion hand blender and puree, or put in a blender and puree until smooth.
- Serve over any pasta or meatball dish and top with fresh chopped parsley and grated or shaved parmesan cheese.
Notes
- Omit tomato paste if simmering the sauce low and slow for 3-4 hours to avoid excessive thickening; use tomato paste for shorter cooking times.
- San Marzano tomatoes are preferred for their sweet flavor and low acidity, but you may substitute with your favorite crushed tomatoes brand.
- This sauce pairs well with one pound of cooked pasta and can be served with grated or shaved Parmesan cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 58 kcal
% Daily Value*
| Calories | 58kcal | 3% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 358mg | 15% |
| Potassium | 119mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 396IU | 8% |
| Vitamin C | 6mg | 7% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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