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

By Vincenzo's Plate · 30 min

Ingredients

Instructions

1. Gently crush the whole peeled tomatoes so the sauce is mostly smooth with visible chunks.
2. Heat 5 tablespoons of extra virgin olive oil in a saucepan over medium heat.
3. Crush the 4 to 5 garlic cloves into the oil and spread them around the pan with a wooden spoon. Add a few splashes of water to keep the garlic from burning.
4. When the garlic turns golden (not brown), add the crushed tomatoes and crush them further with the wooden spoon, spreading them through the pan.
5. When the sauce reaches a gentle simmer, add about 60% of the fresh oregano leaves and stir. Add a generous amount of salt and pepper and stir again; add a pinch or two of chili flakes if desired.
6. Simmer the sauce on medium heat for 10 to 12 minutes, stirring occasionally.
7. Meanwhile, bring 4 quarts (3.78 L) of water to a rolling boil, add 1 tablespoon of salt and the pasta, and boil for 8 to 10 minutes until al dente, or according to the packet.
8. When the sauce is ready, turn off the heat and stir in the rest of the oregano and the basil to release their aromas.
9. Before draining the pasta, scoop out some of the cooking water and set it aside.
10. Drain the pasta with tongs, add it to the sauce pan, and toss with 3 to 4 tablespoons of the pasta water to combine.
11. Serve the pasta, topping with more fresh basil and oregano and the cheese of your choice, if using.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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