Also, if you’ve been plating pasta in a bowl, then topping it with sauce like the emoji 🍝, this is American-style. It honestly doesn’t taste as good if served this way. (If you don’t believe me, try it both ways, side by side.) You’re welcome!

Using a sharp knife, slice off the tip of the garlic bulb to expose the cloves. Put the bulb on a square of foil, cut-side up. Season with salt and pepper, drizzle with olive oil and wrap in the foil. Simply stir the sauce into cooked pasta and ensure product is thoroughly heated and piping hot throughout. Do not reheat. You can top this dish with some freshly grated authentic Parmigiano Reggiano cheese or Pecorino Romano, however, know that Italians don’t add a strong cheese to a light, fresh sauce like this one. At this point, you shouldn’t really need to add any salt and pepper. I like to eat pasta with a fresh cayenne pepper and nice glass of red wine.

How do you make Marinara Sauce?

I’ve seen news stories where tomatoes were brought from China, then canned in Italy so they could say “made in Italy”. They added color and all sorts of nasty things, so don’t just rely on the label. See the “Il Pomodori di Napoli”? These are from Naples, so they’re the real deal and delicious! Discover lots of new canned tomato recipes that you can enjoy on my latest post!

Serving pasta in a bowl, instead of a plate, keeps it hotter. I served it on a plate here as it’s nicer to show in photos, but I always serve pasta in bowls (this is the norm in Italy, too.) Actually, this is not “my” recipe—this is a basic recipe that millions of Italians have used for ages to make one type of Italian pasta sauce. It’s the equivalent to posting a recipe for a basic hamburger in the US. Squeeze the garlic cloves over the roasted tomatoes and add the mascarpone, Parmesan and basil. Stir to combine and season with salt and pepper to taste. The best of the best are Pomodoro San Marzano dell’Agro Sarnese-Nocerino, DOP = the REAL San Marzano tomatoes. Yes, it’s a mouthful, but this wording, along with two seals of approval guaranteeing the quality of these tomatoes is your way to knowing you are paying for the best quality tomatoes. The cans will always say “pomodori pelati Italiani”, which simply means “Italian peeled tomatoes”.

Stir the contents of one pot of sauce through 300g of freshly cooked hot pasta. Ensure product is thoroughly heated and piping hot throughout. This is also a base for many other types of sauces, including penne alla vodka and penne arrabbiata.If you want to add both onion and garlic to this sauce, you may, but I’d suggest making it as written the first time. How do you make Marinara Sauce? Add the tomatoes, crushing them with your hands as you put them in the pan, and chilli, raise the heat slightly and leave to bubble away while you cook the spaghetti. Put the cherry tomatoes and rosemary in a large roasting tin. Drizzle with olive oil, season generously with salt and pepper and stir to coat.