Spaghetti with Marinara Sauce. Simple home cooking!



Hi Friends!! Wanted to share a weekly go to basic! Ingredients are basic but just make sure to use the best you can find! for 12oz of Spaghetti I say you can feed 2-3 happily, 4 if you have protein on the side! You can add a full pound of pasta but might not be as saucy.

3 Tbsp of Extra Virgin Olive Oil
28oz can of Italian Plum Tomatoes (San Marzano please!!)
Fresh Basil
Salt to taste
12oz of Spaghetti
Plenty of Parm!

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32 Comments

  1. ุงู‚ุฏุฑ ุงุญุท ู…ุนุฌูˆู† ุงู„ุทู…ุงุทู… ุงู„ุฌุงู‡ุฒ ู…ู† ุงู„ุณูˆู‚ ุจุฏู„ ู…ู† ุงู„ุทู…ุงุทู… ุงู„ุทุงุฒุฌู‡ุŸ

  2. Wow! I am now in love with Pasta Marinara.
    Thank you for explaining so clearly. It was really pedagogical and clear.
    I will try to make Pasta Marinara soon.
    Best wishes from Sweden.

  3. Just made it from me and my husband Laura it came out fantastic. I love the recipe awesome. I put up more garlic than you did though and olive oil but I put a lot of garlic. I love garlic anyway it came out great thank you so much for the recipe and God bless you and your family and keep up with the recipes love them. Iโ€™ve been with your channel for years and the piece of the bread, other things that I did but I know thank you again๐Ÿ˜‚โค๐Ÿ‘ฆ๐Ÿป๐Ÿ‘ฉ๐Ÿผโ€๐Ÿฆฐ๐Ÿˆ๐Ÿˆ

  4. I make my marinara sauce but I can't stand my past mixed with the sauce I like to serve the noodles & top it with the sauce but either way is fabulous ๐Ÿ˜‚๐Ÿ˜‚

  5. I have a question: I never seem to get the spaghetti amount right, I always seem to make too much. Can anyone help? This looks so simple and so delicious, I am a big fan of Laura's cooking here in Scotland.

  6. So many incredible years watching Laura in the kitchen after I had a severe stroke and only she could slowly show me how to make chicken francais unlike anything in a restaurant. Excellent chef, Laura. Many thanks to you!

  7. I'm allergic to onions and garlic (recent development), so instead of using that, to deepen the flavor a bit I fry a few tablespoons of tomato paste in the olive oil until the oil turns a dark red, then in with the tomatoes and fresh basil. I almost don't miss the onions and garlic in it. It's a regular meal for me as well.

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