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Spaghetti with Marinara Sauce – Classic Recipes for Dinner

Alright, picture this: a cool Sunday afternoon, the smell of simmering tomatoes filling the house, and my grandma’s old wooden spoon always stirring the pot with a little extra love. That’s exactly what spaghetti with marinara sauce brings back for me—a simple, warm hug from the kitchen. There’s something about the rich red sauce, fragrant with garlic and fresh herbs, paired with perfectly cooked spaghetti that just feels like home. Plus, it’s one of those dishes where the magic happens slowly, as the flavors meld together, turning into the kind of sauce that makes you want to twirl your fork again and again. Trust me, once you make this from scratch, you’ll never want jarred marinara again!

Quick Facts

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Ingredients

For the Main Dish:

12 ounces spaghetti
Salt (for pasta water)
Freshly grated Parmesan cheese (optional, for serving)

For the Sauce:

2 tablespoons olive oil
4 cloves garlic, minced
1 small onion, finely chopped
1 (28-ounce) can crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil (or 1 tablespoon fresh, chopped)
½ teaspoon sugar (balances acidity)
Salt and freshly ground black pepper, to taste
Pinch of red pepper flakes (optional, for a little heat)
Fresh basil leaves (optional, for garnish)

How I Make It

Step 1:

Start by bringing a large pot of water to a boil. Add a generous pinch of salt—it should taste like the sea—and drop in the spaghetti. Cook according to package instructions until al dente, usually about 9 minutes. Meanwhile, prep your sauce ingredients so everything’s ready to go.

Step 2:

Heat olive oil in a large skillet over medium heat. Toss in the minced garlic and diced onion, stirring often, until they’re soft and fragrant—about 3 to 4 minutes. Watch carefully so the garlic doesn’t burn; burnt garlic tastes bitter and will ruin the sauce. If that happens, don’t panic—start again with fresh garlic!

Step 3:

Add the crushed tomatoes to the skillet, stirring to combine with the garlic and onions. Then sprinkle in oregano, basil, sugar, and a pinch of salt and pepper. For a little kick, toss in some red pepper flakes. Bring to a gentle simmer, reduce heat to low, and let it cook uncovered for about 25 minutes. The sauce will thicken and deepen in flavor; stir occasionally to prevent sticking.

Step 4:

By now, your pasta should be cooked. Drain well but reserve about ½ cup of the pasta water—this can be a lifesaver if your sauce gets too thick or dry.

Step 5:

Toss the spaghetti directly into the pan with the marinara sauce, adding a splash of reserved pasta water if needed to loosen it. Mix everything well so each strand is coated with that rich, luscious sauce.

Step 6:

Serve hot with a sprinkle of fresh basil leaves and grated Parmesan cheese on top. Grab a big fork and dig in!

Variations & Tips

Add sautéed mushrooms or bell peppers to the sauce for extra veggies.
For a smoky depth, try stirring in a splash of balsamic vinegar near the end of cooking.
Use fresh garlic and herbs if you have them—it brightens up the sauce wonderfully.
If the sauce tastes too acidic, a pinch more sugar can balance it out nicely.
Want to bulk it up? Stir in cooked Italian sausage or meatballs.
Freeze leftover sauce in portions for a quick dinner next time.

How I Like to Serve It

Whenever I whip up this classic, I love pairing it with a crisp green salad tossed in lemon vinaigrette and a side of garlic bread, toasted until golden and buttery. It’s perfect for cozy weeknights or casual weekend dinners with family—especially when you pile on some extra Parmesan and enjoy that first twirl of pasta as the flavors hit your tongue.

Notes

Store leftover sauce in an airtight container in the fridge for up to 4 days or freeze up to 3 months.
Reheat gently on the stove, adding a splash of water if it thickens too much.

Closing: This spaghetti with marinara sauce is a timeless, foolproof meal that delivers comfort and flavor in every bite—your kitchen’s new best friend on busy nights!