Classic Marinara Linguine

Marinara is often linked to Naples, where quick tomato sauces suited seafaring cooks. This linguine version simmers crushed tomatoes with garlic and olive oil, finished with fresh basil for an easy Italian dinner.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 485 cal
• 17g protein
• 72g carbs
• 15g fat
• 3g fiber

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Ingredients

• 12 oz linguine
• 3 tbsp extra-virgin olive oil
• 1 medium, finely diced yellow onion
• 4, minced garlic cloves
• 28 oz can crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/4 tsp red pepper flakes
• 1 1/2 tsp, divided kosher salt
• 1/2 tsp black pepper
• 1/2 cup, torn fresh basil leaves
• 1/2 cup, grated Parmesan cheese
• 1 cup reserved pasta water

Instructions

1. 1Bring a large pot of well-salted water to a rolling boil over high heat. Add the linguine and cook until just shy of al dente, stirring occasionally so the strands do not stick.
2. 2While the pasta cooks, warm the olive oil in a wide 12-inch skillet over medium heat until it shimmers. Add the diced onion and cook, stirring often, until translucent and soft with lightly golden edges.
3. 3Stir in the minced garlic and cook just until fragrant, about 30–45 seconds, taking care not to let it brown.
4. 4Add the tomato paste and cook it into the aromatics for a full minute so it deepens in color and loses its raw taste.
5. 5Pour in the crushed tomatoes, then season with oregano, dried basil, red pepper flakes, most of the salt, and black pepper. Stir well to combine.
6. 6Bring the sauce to a gentle simmer, then lower the heat and let it bubble softly for 12–15 minutes, stirring now and then, until slightly thickened and glossy.
7. 7Before draining the linguine, scoop out a cup of starchy pasta water and set it aside. Drain the noodles.
8. 8Add the drained linguine directly to the skillet with the marinara. Toss vigorously over low heat, adding splashes of reserved pasta water as needed until every strand is coated and the sauce clings.
9. 9Taste and adjust seasoning with the remaining salt if needed. Tear in most of the fresh basil and toss once more so the leaves just wilt.
10. 10Divide among warm bowls, top with grated Parmesan and the remaining basil, and serve immediately while the pasta is steaming hot.