A Famous Italian Grandma's 20-Minute Marinara Sauce Recipe Italian Recipes Sauces/Condiments Pasta Dinner

Donna John
3 days ago

Who doesn't love Italian chef Lidia Bastianich? I love watching her cook and trying new recipes from her cookbooks. Her classic marinara sauce recipe is one of my favorite Italian recipes to make. With minimal ingredients and cooking time, she transforms a can of whole Italian tomatoes into a fresh marinara sauce worthy of any pasta dish.

Lidia has very specific directions for making her marinara sauce. She's been making this Italian sauce recipe a lot longer than I have, so I trust her steps and followed them to the letter. Who am I to question Lidia?

For this pasta sauce recipe you'll need a can of whole Italian tomatoes, water, extra virgin olive oil, seven fresh cloves of garlic (seven!), a whole dried chile or crushed red pepper flakes, kosher salt and a large fresh sprig of basil with the stem. The sauce cooks on the stovetop in a skillet (not a saucepot!) for about 15 minutes. Like my dump cake recipes, do not stir the sauce while it cooks!

Serve this homemade pasta sauce over your favorite cooked pasta or use it in any recipe calling for red sauce. I simmered my homemade melt-in-your-mouth Italian meatballs in the sauce. Amazing! (Meatball recipe coming soon!)

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Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6 (makes about 3 1/2 cups)

Ingredients

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Recipe Notes

  • Lidia prefers San Marzano tomatoes that are D.O.P. certified.
  • This marinara sauce recipe is enough for 1 pound of pasta.

Here's how to make it: 

  1. Pour the tomatoes into a large bowl and crush them with your hands. Pour the 1 cup of water into the can and "slosh" it around to get all the tomato juice out. Set aside.
  2. In a large skillet (not a deep pot) over medium heat, add the oil. When the olive is hot, add the garlic.
  3. As soon as the garlic sizzles, stir and add the tomatoes and tomato water. (Do not let the garlic brown.) Add the whole chile or crushed red pepper flakes, either basil sprig or dried oregano and salt. Place the basil sprig with stem on the surface of the sauce "like a flower." Let it wilt into the sauce, then submerge it into the sauce.
  4. Let the sauce simmer, without stirring, until the oil on the surface turns a deep orange color, about 15 minutes.
  5. Taste and add more salt, if needed.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by HappyForks. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Comments (3)

Elisa Schmitz
OMGoodness, I can smell the deliciousness cooking on your stove from here, Donna John . Fantastic recipe! #yum
bepositive
Totally amazing recipe.
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