📝 About This Recipe
This classic Italian comfort dish features rotini pasta, whose corkscrew shape is masterfully designed to capture every drop of a vibrant, slow-simmered tomato sauce. Our marinara is crafted from sweet San Marzano tomatoes, aromatic garlic, and a touch of red pepper flakes for a subtle, warming heat. It is a testament to the beauty of simple, high-quality ingredients coming together to create a meal that is both soul-warming and sophisticated.
🥗 Ingredients
The Pasta
- 1 pound Rotini pasta (preferably bronze-cut for better sauce adhesion)
- 2 tablespoons Kosher salt (for the pasta water)
The Marinara Sauce
- 28 ounces San Marzano whole peeled tomatoes (crushed by hand or with a fork)
- 1/4 cup Extra virgin olive oil (high quality)
- 1/2 small Yellow onion (finely diced)
- 4 pieces Fresh garlic cloves (thinly sliced)
- 1 tablespoon Tomato paste (for depth of color and flavor)
- 1/2 teaspoon Red pepper flakes (adjust to taste)
- 1/2 teaspoon Dried oregano (Sicilian variety if available)
- 1/2 teaspoon Granulated sugar (to balance acidity)
- 6-8 large Fresh basil leaves (torn by hand)
- to taste Sea salt and black pepper (freshly cracked pepper)
Garnish and Finishing
- 1/2 cup Pecorino Romano or Parmesan (freshly grated)
- 2 tablespoons Fresh parsley (finely chopped)
- 1 drizzle Extra virgin olive oil (for finishing)
👨🍳 Instructions
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1
Begin by hand-crushing the San Marzano tomatoes in a large bowl. You want a rustic texture with some small chunks remaining, rather than a smooth puree.
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2
In a large heavy-bottomed skillet or Dutch oven, heat the 1/4 cup of olive oil over medium-low heat.
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3
Add the finely diced onion and a pinch of salt. Sauté gently for 5-7 minutes until translucent and soft, but not browned.
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4
Stir in the sliced garlic and red pepper flakes. Cook for another 1-2 minutes until the garlic is fragrant and just beginning to turn golden around the edges.
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5
Add the tomato paste to the center of the pan. Stir it into the oil for 2 minutes to 'toast' it, which deepens the umami profile of the sauce.
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6
Pour in the crushed tomatoes and their juices. Add the dried oregano and sugar. Stir well to combine.
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7
Bring the sauce to a gentle simmer. Reduce the heat to low and let it cook uncovered for 20-25 minutes, stirring occasionally, until it has thickened slightly.
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8
While the sauce simmers, bring a large pot of water (at least 4-6 quarts) to a rolling boil. Add the 2 tablespoons of kosher salt.
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9
Add the rotini to the boiling water. Cook according to package instructions, but aim for 'al dente'—usually 1-2 minutes less than the box suggests.
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10
Before draining the pasta, carefully reserve 1 cup of the starchy pasta cooking water. This is 'liquid gold' for your sauce consistency.
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11
Drain the rotini and immediately add it to the skillet with the simmering marinara sauce.
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12
Toss the pasta vigorously with the sauce over medium heat for 1 minute. Add a splash of the reserved pasta water to help the sauce emulsify and coat every spiral of the rotini.
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13
Remove from heat. Stir in the torn fresh basil and half of the grated cheese. The residual heat will wilt the basil and melt the cheese into a creamy finish.
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14
Taste and adjust seasoning with salt and freshly cracked black pepper as needed.
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15
Plate the pasta in warm bowls, garnishing with the remaining cheese, chopped parsley, and a final drizzle of high-quality olive oil.
💡 Chef's Tips
Always salt your pasta water until it tastes like the sea; this is your only chance to season the pasta itself. Avoid rinsing your cooked pasta, as the surface starches are essential for the sauce to cling to the rotini spirals. If the sauce feels too acidic, add a small knob of butter at the very end to mellow the flavors and add a silky mouthfeel. For a deeper flavor, you can add a parmesan rind to the sauce while it simmers, just remember to remove it before serving. Use bronze-cut pasta if possible; the rougher surface area holds onto homemade marinara much better than smooth teflon-cut varieties.
🍽️ Serving Suggestions
A crisp Arugula salad with a lemon-parmesan vinaigrette provides a refreshing contrast to the rich tomato sauce. Warm, crusty garlic bread is essential for 'scarpetta'—sopping up the extra sauce left on the plate. Pair with a medium-bodied Italian red wine like a Chianti Classico or a Barbera d'Asti. For an added protein boost, serve alongside homemade beef and pork meatballs or grilled Italian sausages. Finish the meal with a light dessert like lemon sorbet or a classic Tiramisu.