A simple, fragrant, and timeless dish, spaghetti marinara with tomato and garlic is an ode to Mediterranean cuisine. In this version, the freshness of lemon zest adds a citrusy and lively touch that enhances the sweetness of the tomato and the bold character of the garlic, creating a perfect balance.
Perfect for a quick yet tasty lunch, these spaghetti are made with few ingredients and are full of flavor. If you love quick first courses, try the zucchini carbonara, spaghetti with tuna and lemon, spaghetti with tomato and ricotta, or even spaghetti with zucchini and walnut cream.
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OTHER TASTY FIRST COURSES
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop, Boiling
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Preparing Spaghetti Marinara
- 11 oz spaghetti
- 1.7 cups Tomato puree
- 1 clove Garlic
- to taste Extra virgin olive oil
- to taste Salt
- to taste Parsley
- 1 chili pepper
- 1 pinch sugar
- to taste grated lemon zest
Tools
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- Frying Pan
Preparation of Spaghetti Marinara
Heat the oil with garlic in a pan. When it sizzles, add the tomato puree, chopped chili pepper, salt, a pinch of sugar, and grated lemon zest. Cover with a lid and let it cook over low heat for about thirty minutes.
Boil the spaghetti in plenty of salted water. Set aside some of the cooking water. Drain the pasta a few minutes before the time indicated on the package.
Finish cooking the pasta in the marinara sauce, adding some of the reserved pasta water when necessary. Only off the heat, add plenty of parsley and serve.
Storage
You can prepare the sauce one or two days in advance and store it in the refrigerator.
