Recipe courtesy of Fannie di Giovanni

Presto Marinara Sauce

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  • Level: Easy
  • Total: 27 min
  • Prep: 15 min
  • Cook: 12 min
  • Yield: 4 to 6 servings
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1 (28-ounce) can plum tomatoes, including liquid

3 tablespoons olive oil

1 onion, minced

2 garlic cloves, minced

1 (8-ounce) can tomato sauce

6 basil leaves or 1/2 teaspoon dried basil, crumbled


1/2 teaspoon red pepper flakes, or to taste

1 pound linguini, cooked according to package directions

Freshly grated Locatelli pecorino Romano

Serving suggestions: Green salad and crusty bread.


  1. Transfer the tomatoes and liquid to a bowl and gently crush the tomatoes with your hands.
  2. Heat the oil in a saucepan, set over moderate heat until hot. Add the onion and garlic and cook, stirring occasionally, for 5 minutes. Add the tomatoes and liquid, tomato sauce, basil, salt, and red pepper flakes, bring to a boil and simmer for 15 minutes.
  3. Meanwhile, cook the pasta. Drain the pasta and transfer to a large bowl. Add sauce and toss to coat. Top with cheese. Serve with a green salad and crusty bread.
  4. Variations: Mushroom Marinara Sauce: After onion and garlic have softened, add 1/2 pound fresh sliced mushrooms and cook, stirring occasionally, for 5 minutes. Continue with recipe as above.
  5. Tuna Marinara Sauce: Add 1 can Italian tuna, packed in oil, including oil, after sauce has simmered 10 minutes, and cook for an additional 5 minutes.
  6. Sausage Marinara Sauce: After onion and garlic have been softened, add 1/2 pound crumbled Italian (sweet or hot) sausage and cook, stirring, until no longer pink. Add tomatoes and continue with recipe as above.