Italiano Marianara

This marinara comes together on the stovetop in 20 minutes, gets tossed with tricolor pasta, then goes under the broiler with a layer of melted mozzarella on top. It’s a weeknight dinner that looks like you ordered from a trattoria.

Using canned tomatoes with their liquid gives the sauce body without needing to simmer for hours. Breaking them up with a spoon as they cook creates a chunky texture that clings to the pasta. A teaspoon of sugar balances the acidity and rounds out the basil, oregano, and fresh parsley.

The broiler step takes just 3 minutes but transforms the whole dish. The mozzarella melts into a stretchy, golden-spotted cap that bubbles and browns around the edges.

Pro Tips

• Cook the garlic and onion until soft but not brown. Browned garlic turns bitter in a quick-simmer sauce.
• Don’t drain the canned tomatoes. The liquid is the base of your sauce.
• Cook the pasta just short of al dente since it absorbs more liquid from the sauce in the casserole.
• Watch the broiler closely. Three minutes is a guideline. Cheese goes from golden to burnt fast.

Variations

• Meat marinara: Brown Italian sausage or ground beef with the onions for a heartier, meat-sauce version.
• Vodka sauce: Add a splash of vodka and a swirl of heavy cream to the sauce for a creamy, pink variation.
• Eggplant Parmesan style: Layer sliced roasted eggplant between the pasta and cheese before broiling.