Classic Marinara Sauce

Recipe from Lidia Bastianich

Adapted by Julia Moskin

Updated February 2, 2025

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
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Total Time
25 minutes
Rating
5(12,333)
Comments
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Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce — and it's made with basic pantry ingredients. All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe. Use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked through as the sauce becomes thick. (Our colleagues over at Wirecutter have spent a lot of time testing skillets to find the best on the market. If you're looking to purchase one, check out their skillet guide.) —Julia Moskin

Featured in: Marinara Worth Mastering

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Ingredients

Yield:3½ cups, enough for 1 pound of pasta

  • 1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible

  • ¼ cup extra-virgin olive oil

  • 7 garlic cloves, peeled and slivered

  • Small dried whole chile, or pinch crushed red pepper flakes

  • 1 teaspoon kosher salt

  • 1 large fresh basil sprig, or ¼ teaspoon dried oregano, more to taste

Ingredient Substitution Guide
Nutritional analysis per serving

6 grams carbs; 94 calories; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 2 grams fiber; 276 milligrams sodium; 1 gram protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.

  2. Step 2

    In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.

  3. Step 3

    As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.

  4. Step 4

    Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).

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Ratings

5 out of 5
12,333 user ratings
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Comments

CFXK

Just leave your preconceived notions of marinara sauce at the door and make this exactly as presented here. Don't listen to the modifiers. You won't be disappointed and you will NEVER feel the need to modify or tweak.

Jamadan

I suggest avoiding a cast iron skillet. The acidic tomatoes can pull a metallic taste into the sauce.

Andrea

I have a different opinion especially concerning the use of the basil , to get the most flavor from this unique though fragile herb the secret is not to cook it along the sauce but just at the end when the sauce is done and you are going to pour the pasta , you lay down a top of the plant and you mix it with the whole , the heat will make the herb screaming out its taste and flavor , better , perfum ! That is the way to take the maximum from our most distinguished herb.

Joules

Can this sauce be frozen for later?

Mark

Good recipe. Lots of olive oil, lots of garlic and decent tomatoes are how I've been making sauce for years. This sauce is still great if you skip the chili and basil. Works with them too but don't go buying a bunch of basil in the winter for this. If you have them, a calabrian chili is more flavorful than the flakes. Don't skimp on the olive oil. If it bothers you, skim it at the end rather than using less.

Mary

What is considered a serving size?

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Credits

Adapted from “Lidia’s Commonsense Italian Cooking,” by Lidia Bastianich (Knopf, 2013)

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