The Italian marinara sauce is one of the simplest pasta sauce there could be: it’s just garlic, ripe San Marzano tomatoes (or tomato sauce) and oregano. Be wary of those sauces that are marketed as marinara and are full of various ingredients: carrots, celery, onions, seafood certainly make for a good sauce, but not for a proper marinara one.
This delicious dish comes from Campania, a southern Italian region that is indeed famous for its exceptionally good tomatoes.
Serves: 4 | Preparation time: 5 mins | Cooking time: 20 mins
- Spaghetti or artisanal-pasta : 320 g
- San Marzano tomatoes or Tomato sauce italian-tomato: 300 g
- Garlic: 2-3 cloves
- extra-virgin-olive-oil: 4 tbsp
- Oregano, dried: 1 tbsp
- Salt: to taste
Rinse the tomatoes and dry them with a clean kitchen cloth. Dice them in small cubes.
Tip: If fresh tomatoes are not in season, you can also use tomato sauce.
Peel the garlic cloves and lightly crush them with the palm of your hands.
Heat up the oil in a large pan and fry up the garlic, then add the tomatoes and season to taste. Cook the tomatoes for about 10 minutes and add some dried oregano halfway through.
Boil the spaghetti in salted water and drain them when they are still al dente. that means drain them a couple of mins before the standard cooking. Add the spaghetti to the sauce in the pan and stir well.
Serve warm, topped with a drizzle of olive oil and a pinch of dried oregano.