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Authentic Marinara Sauce Recipe

Recipe by Pedro M. A. Neves

Authentic marinara sauce is a simple yet elegant tomato-based sauce from Naples that requires only the finest ingredients and careful technique. This bright red sauce clings beautifully to pasta and showcases the pure flavors of ripe tomatoes, garlic, and olive oil with no cream or meat. Mastering this foundational Italian sauce opens the door to countless pasta dishes.

Ingredients

• 800 g (28 oz) canned San Marzano tomatoes, preferably whole peeled
• 60 ml (1/4 cup) extra virgin olive oil
• 4 cloves garlic, thinly sliced
• 1/2 teaspoon dried red chili flakes
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 6-8 fresh basil leaves, torn (or 1/4 teaspoon dried oregano)
• 1 pinch sugar (optional, to balance acidity)

Instructions

1. Pour the canned tomatoes into a bowl and crush them by hand or with a wooden spoon, breaking them into bite-sized pieces while preserving some texture. Drain excess liquid if desired, reserving it separately.

2. Heat the extra virgin olive oil in a large stainless steel or enameled cast iron pot over medium heat for 1-2 minutes until it shimmers slightly.

3. Add the thinly sliced garlic and chili flakes to the hot oil and cook for 30-45 seconds, stirring constantly, until fragrant but not browned. The garlic should remain pale golden.

4. Immediately pour in the crushed tomatoes and any reserved juice, stirring well to combine with the oil and aromatics. Season with salt and black pepper.

5. Bring the sauce to a gentle simmer over medium heat, then reduce heat to medium-low. Simmer uncovered for 15-20 minutes, stirring occasionally, until the sauce thickens slightly and develops deeper flavor. The surface should bubble gently, not vigorously.

6. Taste the sauce and adjust seasoning with additional salt, pepper, or a pinch of sugar if the tomatoes are too acidic. Remove from heat.

7. Stir in the torn fresh basil (or dried oregano if using) just before serving. If the sauce will sit before use, reserve basil to add fresh after reheating.

Substitutions

• Use fresh crushed tomatoes (polpa di pomodoro) in place of canned for a lighter, fresher variation, adding 5 minutes to cooking time
• Substitute garlic with 2-3 shallots, thinly sliced, for a milder, slightly sweet flavor
• Replace extra virgin olive oil with high-quality light olive oil or refined olive oil if the robust flavor is too intense
• Use 1/2 teaspoon fresh thyme in place of basil for a Mediterranean herb profile

Tips

• Do not cook the sauce too rapidly or for too long—overcooked marinara loses its bright, fresh tomato character and becomes dull. Gentle simmering is key.
• Crush the tomatoes by hand rather than using a blender to maintain a rustic texture with some chunks, which is traditional for marinara.
• Use San Marzano tomatoes when possible; their lower seed content, thicker flesh, and sweeter flavor are ideal for this delicate sauce.
• If preparing ahead, cool the sauce completely and refrigerate for up to 5 days, or freeze for up to 3 months. Reheat gently before serving and add fresh basil after reheating for best flavor.

Marinara originates from Naples and translates to "sailor's way," though its name likely refers to the tomato sauce's bright red color rather than its maritime history. This sauce represents the essence of southern Italian cooking—few ingredients, quality sourcing, and technique that respects the ingredients rather than masking them.

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