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Classic Italian Marinara

Updated: Jun 22

Growing up I swear my mom always had a saucepan of this marinara on the stove. Once you make this sauce you will never ever reach for a jar of it in a grocery store again It’s versatile, easy, has very few ingredients, and quite frankly, it’s amazing. Toss it with spaghetti, use it for your pizzas, or in my case sauce up your millions of left over gnocchi. Since I was little, I’ve never measured these ingredients. I kind of just threw them together like my mom did. So I did just this one time. This is simple. Follow this. Don’t modify it.


• 1 28 oz can of San Marzano tomatoes – only use the San Marz if you’re not using fresh tomatoes. • ¼ Cup extra virgin olive oil • 6 garlic cloves, smashed and sliced • 1 pinch of red chili flake or 1 whole dried chili • 1 teaspoon salt • Fresh basil _____________________________________________________________ 1. Heat oil over medium in large sized saucepan 2. Add garlic until fragrant, do not burn! 3. Add tomatoes, chili flakes, and salt. Stir. 4. The water should start to evaporate, and the sauce will get thick. The oil will be a rich orange. 5. Place sprig of basil, let wilt, and stir into sauce. _____________________________________________________________ NOTES: • It should only take 25 minutes for this sauce to be done. After that the marinara is deemed “dead”. Do not over cook! • Don’t omit the salt! The sauce will accompany the acidity of the tomatoes and bring out the flavor. • Wait to add the basil until the very end, do not cook it into the sauce. The steam from the sauce will bring out the intended flavor.

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