Spicy Marinara

READY IN: 50mins
Recipe by David J Rust

This mildly spiced marinara is what I made in the fall after the summer tomatoes were gone but I still had plenty of basil, garlic, and chili peppers to play with. I made it to go with a hearty, whole-wheat pasta I'd been given as a gift and its rich thickness really went well with the sturdy noodles.

Top Review by Twiggyann

This was very tasty. I'm not sure how close I was to what you made because your weight/amount equivalents didn't seem right. For instance, I had really big garlic and each clove was only .2 oz so to get 1 1/8 oz of garlic it would have taken a few more than 3 cloves of garlic. Likewise, my medium onion was only about 4-1/2 oz.

All that being said, I followed the non-weight measurements and we were very happy with the results. The sauce was thick and well spiced. Served it over gnocchi.

Ingredients Nutrition


  1. Heat the oil in a large, heavy-bottomed skillet over medium-high heat and add the finely diced onion and black pepper. Saute until the onions start to brown. This will take about 5-8 minutes, depending on your stovetop's heat.
  2. Lower the heat to medium (about half what it was while browning the onions) and add the basil, minced garlic, chili pepper, and salt. Saute for about 4-5 minutes until the garlic starts to brown, just a bit, around the edges.
  3. Add the tomato, stir everything together, lower the heat to medium-low, and cover the skillet with a tight-fitting lid. Covered, simmer the tomatoes for 15 minutes, stirring once, after 7-8 minutes, to keep from sticking.
  4. Remove the lid and stir the tomatoes. Simmer and stir occasionally (to prevent scorching), uncovered, until the watery liquids are evaporated or absorbed. This will take about another15 minutes.
  5. Remove from the heat and either serve right away with pasta or put the sauce in your blender to create a smooth puree.

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