You know how people always say homemade is better than store-bought? I wish this weren’t true but it really is. Do we always make fresh homemade spaghetti sauce? Um, no. But, when we have a few extra minutes, this homemade marinara is definitely worth the effort. And, added bonus when we have our own fresh basil to use!
Please believe me when I say this marinara can be made by anyone, easily. From start to finish, it’ll take you about 45 minutes which is longer than if you used a jar but this sauce is sooooooo much better.
Start by slicing your onion and sautéing it in olive oil until it’s translucent. Mince the garlic and add add it to the skillet for about 30 seconds. Next, add the tomatoes about 6 whole basil leaves, and the crushed red pepper. Don’t worry, you’ll remove the basil leaves later.
If your sauce is too thick, you can add some olive oil to thin it. Break up the tomatoes and cook the sauce until the tomatoes dissolve, about 30 minutes. Meanwhile, cook your pasta.
After the sauce is done, take the basil leaves out. Cut your mozzarella into cubes. After the pasta’s done, toss the sauce and pasta together. Once it’s mixed, add the mozzarella cubes and mix everything well.
- 16 oz. spaghetti
- 1T olive oil
- 1 white onion
- 28 oz. San Marzano whole tomatoes
- 8 basil leaves (approx.)
- 3 large cloves garlic
- 4 oz. fresh mozzarella
- ¼ t crushed red pepper
- Slice onion and sauté in 1T olive oil until translucent.
- Mince garlic and cook with onions about 30 seconds.
- Add tomatoes and about 6 whole basil leaves (you'll remove these later). If sauce gets too thick, add olive oil to thin it out.
- Break up the tomatoes in the pan and cook the sauce until tomatoes dissolve.
- Cook the sauce for about 30 minutes.
- While the sauce is cooking, cook your pasta.
- Remove the basil leaves from the pasta.
- Toss pasta with sauce.
- Cut mozzarella into cubes and stir into the spaghetti.