Tasty and timeless, a good marinara sauce recipe should be part of every pasta lover’s repertoire. It’s a staple you’ll find in most pasta dishes featuring red sauce. Victoria Sande wrangles only seven ingredients into a delicious dish with Hugo’s Favorite Marinara Sauce. Soon, it’ll be your favorite, too!
About Marinara Sauce
If you know one sauce to make, marinara sauce is a good place to start. It’s the classic tomato sauce, something you can whip up quickly to entertain guests or for a hearty solo meal on a night in. You can use Victoria’s, or if you know an Italian, ask for their family recipe or favorite tips. Part of the beauty of regional cuisine is how it varies from person to person and tradition to tradition. But this sauce is such a staple that even if everyone has a way they like it, it’s fairly standard. Marinara means “sailor’s style,” and though the origins of that name are unclear, it first appeared in the 1600s in Lo Scalco alla Moderna (The Modern Steward) by Antonio Latini, who, fun fact, also allegedly invented the very first ice cream. We have a lot to thank Italy for!
Hugo’s Favorite Marinara Sauce
Description
Soon, it’ll be your favorite, too!
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves
- 1 bell pepper, chopped
- 1 medium onion, chopped
- 2 can (28 oz each) crushed tomatoes
- Salt to taste
- 2 tbsp fresh basil, chopped
Instructions
- In a medium pot, heat the olive oil over medium heat.
- Add garlic, pepper, and onions. Sauté until golden.
- Add crushed tomatoes, salt, and basil. Stir and reduce heat to low.
- Simmer for about 5 minutes.
Check out the rest of Victoria Sande’s pasta recipes!
Recipe by Victoria Sande
Styling by Anna Franklin
Photography by Dave Bryce
Subscribe to TABLE Magazine‘s print edition.
