Many store-bought pasta sauces taste flat and overly sweet, missing the vibrant character of a homemade version. When I first prepared Lidia Bastianich’s marinara, the difference was immediate. The sauce had a bright, balanced flavor that transformed simple ingredients into something memorable.
This recipe relies on a few pantry staples and a straightforward technique. You can achieve a rich, lively-tasting sauce in about thirty minutes. It has become a foundation for many meals in my kitchen, from quick weeknight dinners to more elaborate gatherings.
I will guide you through each step, explaining the purpose behind the ingredients and methods. We will also examine the nutritional benefits and explore ways to adapt the recipe for various dietary needs. By the end, you will have a complete understanding of how to make and utilize this classic sauce.
How to Make Lidia’s Marinara Sauce Recipe
This section provides the complete recipe with detailed instructions. Follow the steps closely for optimal results. The process is simple but requires attention to timing and heat management.
Recipe Details
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Servings: 6
- Course: Main Course, Sauce
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1/4 cup extra virgin olive oil
- 8 garlic cloves, peeled and lightly crushed
- 1 large fresh basil sprig
- One 35-ounce can of peeled Italian tomatoes (preferably D.O.P. certified San Marzano)
- 1/2 teaspoon crushed red pepper flakes (peperoncino)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon dried oregano
Instructions
- Pour the olive oil into a medium-size, non-reactive saucepan or a large skillet. Place it over medium heat.
- Add the crushed garlic cloves and the basil sprig to the warm oil. Cook for about 2 minutes, stirring occasionally, until the garlic is fragrant and lightly golden. Do not let the garlic brown too much, as it will become bitter.
- Carefully add the canned tomatoes with their liquid. Use a wooden spoon or a whisk to break the tomatoes into smaller pieces directly in the pan.
- Stir in the crushed red pepper flakes, salt, and dried oregano. Bring the sauce to a steady boil.
- Once boiling, reduce the heat to a gentle simmer. Let the sauce cook uncovered for about 20 minutes, stirring occasionally, until it has thickened slightly.
- After 20 minutes, remove the pan from the heat. Discard the basil sprig and the garlic cloves. The sauce is now ready to serve over pasta or to store for future meals.
Nutrition
- Calories: 110 kcal
- Protein: 1 g
- Fat: 8 g
- Saturated Fat: 1 g
- Polyunsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Sugar: 3 g
- Fiber: 2 g
- Sodium: 400 mg
- Cholesterol: 0 mg
Cooking Method
This sauce uses a stovetop simmering method. The process begins by infusing the oil with garlic and basil. This creates a flavorful base for the tomatoes. The subsequent simmer allows the liquid to reduce and the flavors to meld together.
Using a non-reactive pan, such as stainless steel or enameled cast iron, is important. Reactive metals like aluminum can impart a metallic taste to acidic foods like tomatoes. A wide skillet provides more surface area for faster reduction.
Tools Needed
- Medium-size, non-reactive saucepan or large skillet
- Wooden spoon or whisk for breaking tomatoes
- Measuring cups and spoons
- Can opener
Understanding the Ingredients
Each component in this recipe plays a specific role. The quality and treatment of these ingredients directly influence the final sauce. Let’s examine why these particular items are chosen.
Tomatoes
Canned plum tomatoes, specifically Italian D.O.P. San Marzano, are the standard for this recipe. They have a lower seed count, thicker flesh, and a less acidic flavor profile than many other varieties. This results in a sweeter, more robust sauce.
You can use fresh plum tomatoes when they are in season. You will need about 3 pounds. Score the bottom of each tomato with an “X,” blanch them in boiling water for about a minute, then transfer to an ice bath. The skins will peel off easily before you crush them.
Garlic
The eight garlic cloves are lightly crushed to release their aromatic oils. Crushing, rather than mincing, allows the flavor to infuse the oil without burning. The cloves are removed at the end, providing a subtle background note rather than an overpowering punch.
If you prefer a stronger garlic presence, you can mince one or two cloves and add them with the tomatoes. Be cautious, as minced garlic can become bitter if cooked too long over high heat.
Olive Oil
Extra virgin olive oil is used for both cooking and flavor. Its fruitiness and peppery notes form the foundation of the sauce. Heating the oil gently with the garlic and basil allows their essences to dissolve into the fat, carrying flavor throughout the dish.
A high-quality oil makes a noticeable difference. Look for oils labeled “cold-pressed” and stored in dark glass bottles to ensure freshness and protect against oxidation.
Basil
The recipe calls for one large fresh basil sprig. The stem and leaves are used together during the initial infusion to impart a sweet, aromatic quality. Discarding the sprig after cooking prevents the herb from becoming bitter and muddying the sauce’s bright red color.
For a more pronounced basil flavor, you can chiffonade 10 fresh basil leaves and stir them in after the sauce has been removed from the heat. This preserves their vibrant color and fresh taste.
Crushed Red Pepper Flakes
Known as peperoncino in Italian, these flakes provide a gentle heat that balances the sweetness of the tomatoes. The amount can be adjusted to your preference. For a milder sauce, use 1/4 teaspoon; for more spice, increase to 1 teaspoon.
The capsaicin in the pepper flakes stimulates digestion and can enhance the perception of other flavors in the sauce. Toasting them briefly in the oil at the start helps release their volatile oils.
Nutritional Insights
This marinara sauce is not only flavorful but also offers several health benefits. The primary ingredients contribute to a nutrient-dense condiment that supports a balanced diet.
Tomatoes are a significant source of lycopene, a carotenoid antioxidant. Cooking tomatoes, as in this recipe, increases the bioavailability of lycopene, making it easier for your body to absorb. Lycopene is associated with heart health and protection against certain types of cellular damage.
The sauce is low in calories and fat, with most of the fat coming from heart-healthy monounsaturated fats in the olive oil. It provides a small amount of dietary fiber and protein. The sodium content can be managed by adjusting the added salt to your taste.
Using this sauce as a base for meals adds flavor without excessive calories. It pairs well with whole-grain pasta, lean proteins, and vegetables, contributing to a satisfying and nutritionally complete meal.
Adapting for Dietary Needs
This recipe is naturally vegetarian, but it can be modified for other dietary preferences or restrictions. The changes are simple and do not compromise the sauce’s integrity.
Vegan and Dairy-Free
The standard recipe is already vegan and dairy-free. Some variations of marinara sauce include a knob of butter stirred in at the end for richness. If you wish to add this, use a plant-based butter alternative to keep the sauce vegan.
Low-Sodium
To reduce sodium, simply omit the added salt or use a salt substitute. The canned tomatoes will contribute some natural sodium, so taste the sauce before deciding if additional seasoning is necessary. Using no-salt-added canned tomatoes is another effective option.
Gluten-Free
The sauce itself contains no gluten. When serving, ensure you pair it with gluten-free pasta or other gluten-free bases like zucchini noodles or polenta. Always check the labels on canned tomatoes and spice blends to confirm they are processed in a gluten-free facility.
History and Origins of Marinara Sauce
Marinara sauce has its roots in Southern Italian cuisine, particularly in Naples. The name “marinara” is derived from “marinaro,” meaning “sailor” in Italian. A common belief is that sailors’ wives would prepare this sauce for their returning husbands because it could be made quickly with non-perishable ingredients.
Unlike meat-based ragùs that simmer for hours, marinara is a “salsa al pomodoro” that comes together in less than thirty minutes. Its simplicity highlights the quality of the tomatoes, olive oil, and herbs. Lidia Bastianich, an acclaimed Italian-American chef, has helped popularize this and other authentic recipes, emphasizing technique and ingredient selection.
This specific recipe reflects a classic approach, using pantry staples to create a sauce that is both versatile and deeply flavorful. It serves as a base for many other Italian dishes, from pasta to pizza.
Avoiding Common Pitfalls
Several missteps can affect the final outcome of your sauce. Being aware of these will help you achieve consistent, excellent results every time you prepare it.
Managing Garlic
Burning garlic is a frequent error. Garlic cloves should be gently warmed in the oil until fragrant and lightly golden. If they turn brown, they will release a bitter compound that can permeate the entire sauce. If this happens, it is best to discard the oil and garlic and start this step again.
Tomato Texture
Undercrushing the tomatoes can leave the sauce too chunky. Overcrushing can make it watery. Aim for a texture with small pieces and some body. Using a whisk or a potato masher in the pan gives you better control than a food processor, which can incorporate too much air.
Simmering Time
Do not rush the simmering process. The twenty-minute simmer is crucial for the flavors to combine and for excess water to evaporate, resulting in a properly thickened sauce. If the sauce is too thin after this time, continue simmering for another five to ten minutes. If it is too thick, add a tablespoon of water or pasta cooking water to adjust.
Serving Suggestions and Storage
This marinara sauce is incredibly versatile. Its primary use is as a pasta sauce, but its applications extend far beyond that.
With Pasta
Toss the sauce with freshly cooked pasta immediately after the pasta is drained. For every pound of pasta, use about 3 1/2 cups of sauce. Reserve a half cup of the starchy pasta cooking water to add to the sauce if needed; it helps the sauce adhere to the pasta.
Other Uses
Use it as a base for pizza, a topping for meats like chicken or meatballs, or a dipping sauce for bread. It can also be layered in lasagna or used as a cooking liquid for mussels or clams.
Storage and Freezing
Allow the sauce to cool completely before storing. It can be kept in an airtight container in the refrigerator for up to five days. For longer storage, freeze it in portions. It will maintain its quality in the freezer for up to three months. Thaw overnight in the refrigerator before reheating.
The Science Behind the Sauce
The cooking process involves several scientific principles that transform the raw ingredients into a cohesive sauce. Understanding these can help you master the technique.
Heating the olive oil allows the fat-soluble flavor compounds in the garlic and basil to dissolve. This infusion step is key to building a complex flavor base. When the tomatoes are added, their high water content and acidity create an emulsion with the oil, resulting in a smooth texture.
The simmering process facilitates the breakdown of pectin in the tomatoes, which naturally thickens the sauce. The heat also promotes the Maillard reaction and caramelization on the surface of the tomatoes, contributing to the sauce’s depth of flavor.
Frequently Asked Questions
What is the difference between marinara sauce and other tomato sauces?
Marinara is a quick-cooked sauce made from tomatoes, garlic, herbs, and onions. It is lighter and thinner than a long-simmered ragù, which often contains meat. Marinara focuses on the bright, fresh flavor of tomatoes.
Can I use fresh tomatoes instead of canned?
Yes, you can substitute about 3 pounds of fresh, ripe plum tomatoes. Blanch and peel them first, then crush them by hand or with a tool. The cooking time may need to be slightly longer to achieve the desired thickness.
Why is my marinara sauce acidic?
Tomatoes are naturally acidic. If your sauce tastes too sharp, a small pinch of sugar can balance the acidity. Alternatively, ensure you are using high-quality, low-acid tomatoes like San Marzano, and cook them for the full recommended time to mellow the flavor.
How can I make the sauce smoother?
For a completely smooth texture, you can use an immersion blender to puree the sauce after it has finished cooking and you have removed the garlic and basil. Be careful not to over-blend, as this can make the sauce gummy.
Is it necessary to discard the garlic and basil?
Yes, for this specific recipe. The garlic cloves are crushed to infuse flavor but are not meant to be eaten, as they can become bitter and fibrous. The basil sprig is used for infusion and will have given up most of its flavor, potentially turning bitter if left in.
Can I double this recipe?
Absolutely. Use a larger pot to ensure even cooking and evaporation. You may need to increase the simmering time by a few minutes to reach the proper consistency. This sauce freezes well, so making a large batch is practical for future meals.
What does “non-reactive” saucepan mean?
A non-reactive pan does not interact chemically with acidic ingredients. Reactive metals like aluminum, copper, or cast iron can leach into the food and cause off-flavors or discoloration. Stainless steel, enameled cast iron, and glass are safe choices for tomato-based sauces.
How do I know when the sauce is done?
The sauce is ready when it has thickened enough to coat the back of a spoon. It should have a bright red color and a balanced flavor, not watery or overly thick. The oil may separate slightly on the surface, which is normal.