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The best and quickest marinara sauce! The flavors from the garlic and tomatoes alone will still create an amazing and aromatic sauce you'll be sure to enjoy! The added kick with this marinara sauce is the chili flakes, which I like to add to really bring the sauce together.
Experience sweet chunks of Italian tomatoes in a light and delicious package. The key to this sauce is to use good Italian canned tomatoes, and that’s it! The other ingredients you probably already have on hand: olive oil, garlic, chili flakes, salt.
The best aspect of this sauce is the texture, which allows you to really enjoy those sweet tomatoes. The secret is to pulse your tomatoes right before cooking, alternatively you can mash them with your hands as well for more texture.
By the time this sauce is ready, you should be able to boil and cook pasta and grate some lovely Parmesan cheese, all while relaxing and sipping on some wine. This is my go-to sauce whether I’m making chicken Parmesan, baked spaghetti or even pizza!
Best Marinara Sauce You Will Ever Make - Key Takeaways:
- Quick and easy to make with only 5 easy to find ingredients
- No added sugar, plus unlike canned sauces it brings so much more flavor
- Easily scale your cooking - this recipe yields 2 cups, perfect for 2 portions of spaghetti.
- Versatile and can be used in anything Italian that needs a good tomato sauce.
Tools Needed
How to Make Marinara Sauce
1. Place the tomatoes in a food processor and pulse for a few seconds to break down the tomatoes.
2. Heat olive oil in a medium saucepan. Add garlic and chili flakes and sauté for 30 seconds.
3. Add in the pulsed San Marzano tomatoes and salt. Bring sauce to a simmer. Lower heat and cook for 10-15 minutes or until your sauce reduces and has a thick consistency.
Frequently Asked Questions
What tomatoes are best for marinara?▼
San Marzano-style canned tomatoes (a 28-ounce can) are the gold standard — they're sweet, low in acidity and make a rich sauce. Pulse them in a food processor just until broken down but still a little chunky.
How long should I simmer marinara?▼
Simmer it for about 10 to 15 minutes, until it reduces and thickens. You're looking for a sauce that holds its shape on a spoon rather than running thin and watery.
Is marinara spicy?▼
Not inherently — the heat comes from red chili flakes, which you add to taste. Leave them out for a classic mild marinara, or add a good pinch for an arrabbiata-style kick.
What can I use marinara for?▼
It's wonderfully versatile — toss it with pasta, ladle it over meatballs, use it as a pizza or dipping sauce, or as the base for baked pasta dishes.
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Make a rich, flavorful classic Italian marinara sauce in minutes with simple pantry staples. This easy, foolproof recipe delivers authentic taste every time. Perfect for pasta, pizza, and more.
Stovetop
Rate this recipe ✦
3 min
Prep
15 min
Cook
18 min
Total
4
servings
makes 2 cups
easy
Level
Ingredients
Ingredients
Tap any quantity to scale
Instructions
- 1
Place the tomatoes in a food processor and pulse for a few seconds to break down the tomatoes.
Place the tomatoes in a food processor and pulse for a few seconds to break down the tomatoes.
- 2
Heat olive oil in a medium saucepan. Add garlic and chili flakes and sauté for 30 seconds.
Heat olive oil in a medium saucepan. Add garlic and chili flakes and sauté for 30 seconds.
- 3
Add the pulsed San Marzano tomatoes and salt. Bring sauce to a simmer. Lower heat and cook for 10-15 minutes or until your sauce reduces and has a thick consistency.
Add the pulsed San Marzano tomatoes and salt. Bring sauce to a simmer. Lower heat and cook for 10-15 minutes or until your sauce reduces and has a thick consistency.
Notes
- •You can substitute with equal parts of Passata/Strained tomatoes if you cannot find canned Italian tomatoes.
Nutrition per serving
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
Recipe history
- April 16, 2026 — Reworked and refreshed for the 2026 relaunch — new photography, restructured and standardized ingredients & instructions.
Filed under
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