Marinara Pasta

I’ve been on an Italian kick this summer, so marinara sauce has been a staple in my kitchen every week.  This is not a traditional recipe.  It is born from the ingredients and cookware I have available to me.  Feel free to adjust any ingredients you need to suit your preferences.  Have fun!


  • 1 Tbsp. olive oil
  • ¼ onion, chopped
  • 3-5 cloves garlic, minced
  • 1 tsp. Italian seasoning (basil, oregano, parsley, fennel)
  • ¼ bell pepper, chopped
  • 2-4 Campari tomatoes, chopped
  • Extra vegetables of your choice (zucchini, carrots, celery), chopped
  • 1 32oz can crushed tomatoes
  • 1 tsp. sugar
  • Salt and pepper to taste
  • Pasta of your choice (I used rigatoni)


  1. Heat the oil in a pot on the stove at medium heat
  2. Add the onion, garlic, spices, salt, and pepper to the pot to sauté
  3. Add the pepper, tomatoes, and vegetables and stir to incorporate
  4. Once the vegetables are soft, add the crushed tomatoes and sugar
  5. Let sauce simmer on stove for at least 15 minutes (the longer the better)
  6. Boil the pasta according to their directions
  7. Drain the pasta and ladle in as much marinara sauce as you desire
  8. Serve and enjoy

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