📝 About This Recipe
This elegant side dish elevates humble rotini pasta into a vibrant, comforting masterpiece using a foundation of authentic San Marzano tomatoes and aromatic soffritto. The spiral shape of the rotini is expertly designed to capture every drop of our velvety, herb-infused marinara sauce, ensuring a burst of Italian sunshine in every bite. Perfectly balanced with a touch of heat and a silky finish of extra virgin olive oil, it's the ultimate accompaniment to any Mediterranean feast.
🥗 Ingredients
The Pasta
- 1 pound Dried Rotini Pasta (high-quality bronze-cut preferred)
- 2 tablespoons Kosher Salt (for the pasta water)
The Marinara Base
- 28 ounces Whole Peeled San Marzano Tomatoes (crushed by hand or with a fork)
- 1/4 cup Extra Virgin Olive Oil (cold-pressed for better flavor)
- 1/2 cup Yellow Onion (very finely minced)
- 4 large Fresh Garlic Cloves (thinly sliced or 'shaved')
- 1 tablespoon Tomato Paste (double-concentrated)
Seasonings and Aromatics
- 1 teaspoon Dried Oregano (Sicilian or Greek variety)
- 1/4 teaspoon Red Pepper Flakes (adjust for heat preference)
- 6-8 large Fresh Basil Leaves (torn by hand)
- 1/2 teaspoon Granulated Sugar (to balance tomato acidity)
- to taste Sea Salt and Black Pepper (freshly cracked pepper)
Finishing Touches
- 1/4 cup Parmigiano-Reggiano (freshly grated)
- 1 tablespoon Unsalted Butter (cold, to emulsify the sauce)
👨🍳 Instructions
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1
Begin by hand-crushing the San Marzano tomatoes in a large bowl. Ensure you remove any tough stem ends or bits of skin for a smooth yet rustic texture.
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2
In a heavy-bottomed Dutch oven or large skillet, heat the extra virgin olive oil over medium-low heat until shimmering.
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3
Add the finely minced onion to the oil. Sauté for 5-7 minutes until translucent and soft, but not browned.
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4
Stir in the shaved garlic and red pepper flakes. Cook for 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. Cook for 2 minutes, stirring constantly, until the paste turns a deep rust color and smells caramelized.
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6
Pour in the crushed tomatoes and their juices. Increase the heat to medium-high until the sauce reaches a gentle boil, then immediately reduce to low.
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7
Stir in the dried oregano, sugar, and a pinch of salt. Simmer uncovered for 25-30 minutes, stirring occasionally, until the sauce has thickened and the oil begins to separate slightly.
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8
While the sauce simmers, bring a large pot of water (at least 4 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 for 1-2 minutes less than the package directions to achieve a perfect 'al dente' bite.
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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!
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11
Drain the pasta and add it directly into the simmering marinara sauce. Increase the heat to medium.
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12
Toss the pasta vigorously with the sauce, adding 1/4 cup of the reserved pasta water and the cold butter. The starch and fat will create a silky emulsion that clings to the rotini.
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13
Remove from heat. Fold in the torn fresh basil leaves and the grated Parmigiano-Reggiano.
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14
Taste and adjust seasoning with additional sea salt and black pepper if needed. Serve immediately while steaming hot.
💡 Chef's Tips
Always use bronze-cut pasta; its rough surface texture is essential for the marinara to 'grip' the rotini. Don't rush the onion and garlic; low and slow heat prevents bitterness and develops a deep, sweet foundation. If the sauce becomes too thick while simmering, add a splash of water to maintain a saucy consistency. Never rinse your pasta after draining, as you'll wash away the starches needed to bind the sauce. For an extra kick, increase the red pepper flakes or add a teaspoon of Calabrian chili paste.
🍽️ Serving Suggestions
Pair this as a side to Grilled Lemon Herb Chicken or a pan-seared Branzino. Serve with a crisp, chilled Pinot Grigio or a light-bodied Chianti. Accompany with a simple arugula salad dressed in lemon vinaigrette to cut through the richness. Offer extra freshly grated Pecorino Romano and a bowl of warm focaccia for dipping in the excess sauce.