Sometimes, you can’t beat a big bowl of Classic Spaghetti with Fresh Marinara Sauce. Make your own Marinara Sauce, serve it over tender pasta noodles and you know you’re in for a comforting dinner.
This is a kids favourite in our house. I would say at some point almost every single week they have it. This sauce is delicious served straight over pasta, or as a base for other dishes like Lasagna, Cannelloni, Spaghetti Bolognese and so much more. I usually make a huge batch of Marinara Sauce and preserve it in jars. I will add that method later on. If you choose to do it this way, it makes for very quick lunches or dinners. That is something we all love!
I think this Classic Spaghetti with Classic Marinara is great on it’s own. But, if you want an even more indulgent dinner, make some Garlic Knots or some Cheesy Garlic Fingers. Those are a few recipes you need in your life too! I promise.
Here’s Some More Spaghetti Dishes You need To Try, Pronto!
Classic Spaghetti with Classic Marinara
Ingredients
- 10 large tomatoes ripe
- 1 large onion chopped
- 1 cup white wine
- 3 cloves garlic crushed
- bunch of fresh chopped basil
- 1 teaspoon oregano
- Fresh ground pepper and salt
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 8 oz spaghetti
Instructions
- In a large pot of boiling water, add all of the whole tomatoes. Turn off heat and leave for a few minutes until the skins are loose enough to remove, about 5 minutes. Drain water from pot, and one tomato at a time, remove the skin. Once this is done, you can roughly chop them and set aside.
- Meanwhile, in a large skillet, heat oil, add garlic and chopped onions. Brown the onions for a few minutes, then lower the heat and add a little of the wine to reduce the onion . Let all the liquid absorb and then add a little more. Repeat process, until all the wine has been absorbed and the onions are soft. This should take about 30 minutes.
- Next, add the tomatoes, fresh chopped basil, oregano, sugar, salt and pepper to the skillet. Reduce heat to medium- low and continue cooking until all juices have evaporated. If you fail to do so, the result will be a runny sauce as opposed to a thick one. Cook for about 20 – 25 minutes.
- Remove sauce from heat and add to a blender and blend until smooth. Return to a saucepan and simmer for a few minutes.
- Cook and drain spaghetti noodles.
- Serve marinara sauce over noodles and top with parmesan cheese if desired.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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