Barley Free Classic Marinara Sauce
A great marinara is one of those sauces that makes everything taste more alive — and this one earns its "classic" label without any shortcuts. Garlicky, bright, and just a little spicy from the red pepper flakes, it builds serious depth from a short list of honest ingredients. San Marzano tomatoes do the heavy lifting here, crushed right in the pan so the texture stays rustic and satisfying rather than smooth and flat. Torn fresh basil goes in at the very end, which keeps its flavor vivid instead of cooking it into the background. For anyone navigating grain sensitivities, jarred pasta sauces can be a minefield of unexpected additives and thickeners — making a batch from scratch like this puts you fully in control of what goes into the pot. The technique is straightforward enough for a weeknight but the result tastes like something that simmered all afternoon.
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Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- 1 can (28 oz) whole peeled san marzano tomatoes
- ½ tsp kosher salt, plus more to taste
- ½ tsp granulated sugar (optional)
- 6 fresh basil leaves, torn
Instructions
- 1
Heat the olive oil in a large saucepan over medium-low heat until it shimmers. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and just beginning to turn golden at the edges, about 2–3 minutes. Watch closely — garlic can brown quickly and will turn bitter.
- 2
Pour the canned tomatoes and their juices into the pan. Using a potato masher or fork, crush the tomatoes into rough, uneven pieces directly in the pan.
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