It only takes a few minutes to throw simple ingredients together, simmer them while pasta water boils, and enjoy a far tastier marinara than you’ll find in any jar.
The Copywriters’ Kitchen clan loves 15-Minute Marinara with angel hair pasta, spaghettini and penne—and we also use it as a base for lasagna and baked shells.
15-Minute Marinara Sauce
2 tablespoons olive oil
1 medium onion, chopped fine
1 clove garlic, crushed
1 rib celery, diced
1 carrot, peeled and diced
1 28-ounce canned Italian tomatoes, chopped
¼ – ½ cup water
1 teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon crushed red pepper
½ teaspoon salt
1 tablespoon Demerara or plain sugar
¼ cup red wine (optional)
- In heavy pan or Dutch oven, heat oil.
- In the meantime, chop onion fine. To my traditional foodie friend C.’s horror, I use a mini-processor, see photo below.
- When oil is hot enough—heat waves rise, but oil is not smoking—throw in onion and garlic. Stir, lower flame and cook 2-3 minutes.
- In the meantime, dice celery and carrot, see photos below. Note: The smaller you dice the vegetables, the faster they cook. If you’re in a hurry to eat, dice fine.
- When onion has softened slightly, add celery and carrot, adjust flame and fry gently for 2-3 minutes.
- Tomatoes: Small, sweet San Marzano tomatoes really are better—but they certainly aren’t essential for this sauce. Whatever kind of canned tomatoes you use, chop them well—I use a mini food processor, see photo below. Add the tomatoes to the vegetables, along with water, spices, salt, sugar and wine, if desired. Note: If your children are addicted to sweet jarred marinara, feel free to add an extra tablespoon of sugar.
- Cover pot and bring sauce to a simmer. Remove lid. Adjust flame to keep sauce on low simmer for at least 15 minutes—or up to an hour: Add ¼ cup water as needed and let sauce cook down.
- Taste, adjust seasoning and pour over hot pasta. Pass grated Parmesan cheese.
Makes enough sauce for 1 pound of pasta which serves 6 generously.
Raleigh says
excellent. lets it cook down till the tomatoes fall apart. freezes well and very versatile.