How to Make MARINARA SAUCE Like an Italian (Authentic Neapolitan Recipe)

Crush 800 g of canned Italian peeled tomatoes in a bowl until they are rustic in appearance.

Heat 5 tablespoons of extra virgin olive oil in a pan over medium heat.

Crush 4 cloves of garlic and add them to the oil, cooking until golden but not burnt.

Add about 2 tablespoons of water to the pan to prevent the garlic from burning.

Once the garlic is golden, add the crushed tomatoes to the pan and squash them with a spoon.

Add about 60% of the fresh oregano to the sauce, along with generous amounts of salt and pepper to taste.

Let the sauce cook for 10 to 20 minutes, stirring occasionally.

While the sauce is cooking, bring a pot of water to a boil and add 1 tablespoon of sea salt.

Add the spaghetti to the boiling water and cook for 8 minutes or until al dente.

Once the spaghetti is cooked, reserve some pasta water and drain the rest.

Combine the cooked spaghetti with the sauce, adding reserved pasta water as needed to achieve desired consistency.

Switch off the stove and add more fresh oregano and basil to the sauce for flavor.

Serve the pasta with additional fresh oregano and basil on top, and optionally sprinkle with grated parmesan.

Equipment Needed

Dietary

Allergens