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A Note From feedfeed
Classics are classic for a reason! This marinara sauce is the perfect addition for your Sunday night dinner, it's sophisticated and deeply flavorful, yet quick and doesn't use a ton of ingredients. That's the difference that quality makes and using Tuttorosso Tomatoes ensures that your dish is filled with flavor and whole foods that you can feel good about.
Recipe Card
ingredients
- 1 tablespoon olive oil
- 6 garlic cloves, thinly sliced
- 1 yellow onion, diced
- 1 can Tuttorosso Tomato Paste
- 2 28 oz cans Tuttorosso San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt
- 1 Bunch of basil
- 1 Parmesan rind
- 2 teaspoons oregano
- Pinch of crushed red pepper, optional
- Salt and pepper, to taste
- 1 pound spaghetti, cooked
- 1/3 cup pasta water
- 2 teaspoons butter
- Parmesan cheese, grated
Method
Step 1
Heat oil in a large pot over medium heat. Sauté the onion and garlic for about 5 minutes. Once translucent, add in the tomato paste. Cook for two to three more minutes.
Step 2
Add in the two cans of tomatoes, bunch of basil, parmesan rind, oregano, red pepper, black pepper, and a pinch of salt, stirring to combine. Simmer, partially covered, over low heat for 1 hour, stirring occasionally.
Step 3
Taste and season the sauce before serving. Add the cooked pasta, 1-2 cups of the sauce, the butter, and the pasta water to a skillet. Toss over medium-low heat until the pasta is glossy and coated in the sauce. Top with grated parmesan and enjoy!