The best marinara is really simple. Let’s get this out of the way… NO MEAT. There is a Papa John’s commercial running right now featuring “Meaty Marinara!” I scream loudly at the TV when this commercial is on (even louder than when Sandra Lee is on, and that’s saying something).

Basic Marinara
(Small quantity)
2 Tbsp. Olive oil
1 small onion, diced
2-6 Cloves Garlic, chopped
2 Oz. or so white wine (NOT “cooking wine”)
2 28 ounce cans Whole Peeled San Marzano Tomatoes
2-6 Leaves of Fresh Basil, cut into a chiffonade
S&P to taste
(Crushed Red Pepper)

In a saucepan large enough to hold all ingredients, heat olive oil over medium heat. Add garlic and onions and saute until fragrant, soft but not browned, around one minute. Add white wine and cook until almost all the liquid is evaporated. Add one can of the peeled tomatoes, breaking them with a wooden spoon. Blend the other can of tomatoes in a blender and add to the saucepan. Add the chiffonade of basil and stir. Sprinkle in S&P to taste. If desired, add 1 tsp. of crushed red pepper for a little kick.

Simmer the sauce on med/low heat until it changes color, about 10 minutes. It’s done at this point and ready to be spooned over hot pasta. Marinara is not long-cooked like a ragu – it should taste fresh without being too complex.

If you like, you can turn this into puttanesca by adding pitted calamata or gaeta olives, 1 tsp. of anchovy paste and about 12 capers (that have been rinsed of salt). You can also add about 1 lb. raw sliced calamari for a quick seafood sauce. In either case, simmer another 10 minutes or so.

I do not add oregano to marinara because it become pizza sauce.

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