Pasta with Classic Marinara | America's Test Kitchen
This smooth, tomato-forward sauce (made with canned rather than fresh tomatoes) is truly an Italian American invention.
Ingredients
- 2 (28-ounce) cans whole peeled tomatoes
- 3 tablespoons extra-virgin olive oil , divided
- 1 onion, chopped fine
- 2 garlic cloves , minced
- 2 teaspoons minced fresh oregano or ½ teaspoon dried
- ⅓ cup dry red wine
- 3 tablespoons chopped fresh basil
- Sugar
- 1 pound spaghetti
- Table salt for cooking pasta
- Grated Parmesan cheese
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