Classic Italian Marinara Sauce
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The best and quickest marinara sauce! The flavours from the garlic and tomatoes alone will still create an amazing and aromatic sauce you'll be sure to enjoy! The added kick with this marinara sauce is the chili flakes, which I liked to add to really bring the sauce together.
Experience sweet chunks of Italian tomatoes in a light and delicious package. The key to this sauce is to use good Italian canned tomatoes, and that’s it! The other ingredients you probably already have on hand: olive oil, garlic, chili flakes, salt.
The best aspect of this sauce is the texture, which allows you to really enjoy those sweet tomatoes. The secret is to pulse your tomatoes right before cooking, alternatively you can mash them with your hands as well for more texture.
By the time this sauce is ready, you should be able to boil and cook pasta and grate some lovely Parmesan cheese, all while relaxing and sipping on some wine. This is my go to sauce whether I’m making chicken Parmesan, baked spaghetti or even pizza!
Best Marinara Sauce You Will Ever Make - Key Takeaways:
Quick and easy to make with only 5, easy to find ingredients
No added sugar, plus unlike canned sauces it brings so much more flavour
Easily scale your cooking - this recipe yields 2 cups, perfect for 2 portions of spaghetti.
Versatile and can be used in anything Italian that needs a good tomato sauce.
How to Prepare Classic Italian Marinara Sauce?
1. Place the tomatoes in a food processor and pulse for a few seconds to break down the tomatoes.
2. Heat olive oil in a medium sauce pan. Add garlic and chilli flakes and sauté for 30 seconds.
4. Add in the pulsed san marzano tomatoes and salt. Bring sauce to a simmer. Lower heat and cook for 10-15 minutes or until your sauce reduces and has a thick consistency.
WATCH HOW TO MAKE Classic Italian Marinara Sauce HERE:
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!