Ingredients
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2 (28-ounce) cans whole peeled Tomato
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3 tablespoons extra-virgin Olive Oil
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1 Onion
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2 Garlic
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2 teaspoons minced fresh Oregano
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⅓ cup dry red wine
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3 tablespoons chopped fresh Basil
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Salt
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Sugar
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1 pound Spaghetti Squash
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Grated Parmesan Cheese
Directions
For the best, most robustly flavored marinara sauce, we started by picking the right tomatoes. Canned whole tomatoes provide great flavor and texture year-round; using our hands to remove the hard core and seeds was easy. For a sauce with intense tomato flavor, we sautéed the tomatoes until they glazed the bottom of the pan and then we added the reserved juice. Using a skillet provided more surface area and encouraged faster evaporation and flavor concentration, while red wine added depth. Adding a portion of uncooked tomatoes, along with chopped basil and a drizzle of olive oil, just before serving gave our sauce a bright, fresh finish. If you prefer a chunkier sauce, give it just three or four pulses in the food processor in step 4.
Steps
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1
Done
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Drain tomatoes in fine-mesh strainer set over large bowl. Open tomatoes with your hands and remove and discard seeds and fibrous cores; let tomatoes drain, about 5 minutes. Measure out and reserve ¾ cup tomatoes separately. Reserve 2½ cups drained tomato juice; discard extra juice. |
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2
Done
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Heat 2 tablespoons oil in 12-inch skillet over medium heat until shimmering. Add onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic and oregano and cook until fragrant, about 30 seconds. Stir in remaining drained tomatoes and increase heat to medium-high. Cook, stirring often, until liquid has evaporated and tomatoes begin to brown and stick to skillet, 10 to 12 minutes. |
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3
Done
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Stir in wine and cook until thick and syrupy, about 1 minute. Stir in reserved tomato juice, scraping up any browned bits. Bring to simmer and cook, stirring occasionally, until sauce is thickened, 8 to 10 minutes. |
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4
Done
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Transfer sauce to food processor, add reserved ¾ cup tomatoes, and pulse until slightly chunky, about 8 pulses. |
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5
Done
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Return sauce to now-empty skillet and stir in basil and remaining 1 tablespoon oil. Season with salt, pepper, and sugar to taste. |
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6
Done
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Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Add sauce and toss to combine. Season with salt and pepper to taste, and add reserved cooking water as needed to adjust consistency. Serve with Parmesan. |
