Sunday Night Marinara Sauce with Double Basil

Need a quick and easy Sunday night dinner? Try my fast and easy marinara sauce that is made mostly from pantry staples. This is my go to recipe as it's fast, delish and has consistently been a hit with our toddler! 


When I make this sauce, I always make a large batch as it freezes very well and can be used as is intended or you can add chicken stock and veggies and make it into a quick soup. I often pull a container of this out of the freezer in the morning so that we can have a fresh batch of pasta for dinner that night. Either way, it's a good pantry, freezer, table item that my family loves.


One quick note about the basil in this recipe... I have tried to grow basil at home, but to no avail. So, I typically bought a bunch from the produce section of my local grocery. However, I often found that I was unable to use all of the basil in just one recipe or that my needs would change as the week progressed, so I had to change my menu to accommodate our schedule. Both situations used to result in my once lovely, fragrant basil turning grey and sticky in the bottom of my produce drawer. So, I've started drying my leftover basil on a paper towel on a corner of my kitchen counter. It only takes a few days, then I store it in a small zip style baggie in my pantry until I need it. 


This particular version of my recipe, therefore, makes use of my home dried basil. This addition makes for a well rounded tasting sauce with deep basil undertones complimented by the spike of flavor from the fresh basil I had on hand!


Let me know if you try this recipe and what adjustments you make to it in your kitchen.


Lisa's Quick & Easy Sunday Night Spaghetti Sauce

• 1 large onion, small dice
• 2 tbsp EVOO
• 1 tbsp dried basil
• Small bunch of fresh basil, torn
• Salt / Pepper to taste
• 2 large cans good Italian crushed tomatoes (28 oz)
• Dried Red pepper flakes to taste
• 1/2 tsp sugar (if needed)
• Your favorite spaghetti or pasta, cooked
• Grated fresh Parmesan cheese 

In a large heavy bottom sauce pot over medium heat, add olive oil. When oil has heated, add onion and dried basil (jar or basil you have dried yourself). Stir and add a pinch of salt so that the onion releases it's juices and you season the first layer of ingredients. Allow to cook, stirring occasionally, until the onion is translucent.

Add the two cans of crushed tomatoes and the dried pepper flakes and black pepper along with another pinch of salt. Allow sauce to cook until it comes to a simmer. Taste sauce at this point to determine if sugar is needed. If needed, add sugar, stir and taste again to determine if additional seasoning is needed with sugar, salt or pepper.

Allow sauce to continue to cook for 15 minutes, stirring occasionally to prevent burning on the bottom of the pot. Add fresh basil, stir and taste for final seasoning. Allow sauce to sit for 5 minutes before serving so the flavors meld.


Serve over freshly cooked pasta of your choice with grated Parmesan cheese on top.


~Enjoy!