Garlic Marinara

Five ingredients and twenty minutes. That’s all that stands between you and a fresh marinara that tastes leagues better than anything from a jar. Canned Roma tomatoes, garlic bloomed in olive oil, oregano, and a touch of parsley.

The garlic gets sauteed first and then removed from the pan before the tomatoes go in. This prevents it from burning in the acid and turning bitter. The oil it leaves behind is now garlic-infused, and that flavored oil is what coats every bit of tomato as it cooks down.

Four minutes of sauteeing the chopped tomatoes is deliberately short. You want a bright, fresh-tasting sauce with some texture, not a smooth, cooked-down paste. The oregano and parsley go in at the very end so their flavors stay punchy and aromatic.

Chef Tips

• Use whole canned San Marzano or Roma tomatoes and chop them yourself. Pre-diced canned tomatoes often have added calcium chloride that keeps them firm and prevents proper sauce texture.
• Drain the tomatoes before chopping. Too much liquid and the sauce won’t cling to pasta.
• Don’t skip removing the garlic after sauteeing. It’s already given everything to the oil. Left in, it’ll overcook and taste harsh.

Variations

• Add a pinch of red pepper flakes to the oil with the garlic for a spicy arrabbiata-style sauce.
• Stir in a tablespoon of capers and a handful of chopped olives for a puttanesca twist.
• Finish with a few torn fresh basil leaves instead of parsley for a more classic Southern Italian flavor.