Unfussy Marinara Sauce (Ready in 20 Minutes) from the Pantry

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The GO-TO Marinara Sauce you’ll make at home

Growing up with a quite Italian father, I’m no stranger to a good pot of from-scratch pasta sauce! I’ll forever regret that I didn’t write down his recipe before it was too late but he was adamant about using passata and I carried that over to my own recipe for a rich and smooth sauce.

I put a lot of love into creating this method and I hope you love it as much as everyone at the table does!

Why You’ll Love This method

• Ready in only 20 minutes – dependable for busy weeknights
• Made with simple, pantry-friendly ingredients
• Works with passata or crushed tomatoes
• Rich, old-school flavor that works for pasta, pizza, and more

Simple ingredients needed

The handful of ingredients for this unfussy from-scratch marinara sauce are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!

• Olive oil – Adds richness and helps sauté the aromatics. Any neutral oil works, but olive oil gives the dependable flavor.
• Yellow onion – Adds subtle sweetness and depth. White onion can also be used.
• Garlic – Fresh garlic is key for that familiar marinara flavor. Add as much or as little as you prefer (I often add more!).
• Red pepper flakes – Optional, but adds a gentle heat that balances the sauce.
• Passata – Creates a smooth, rich marinara sauce with a nice depth of flavor that you’ll love. You can substitute crushed tomatoes for a more rustic texture and chunkier sauce. Honestly, both work great!
• Dried basil & dried oregano – Adds that old-school Italian flavor. Fresh basil can be used for a brighter finish.

How to Make It

Only a reminder that you can find the FULL written marinara recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you:)

1. Heat the olive oil in a large skillet over medium heat. Once hot, saute the onion for about 5 minutes. Add in the garlic and red pepper flakes and cook for an additional minute.

1. Pour in the passata (or crushed tomatoes), spices, and salt + pepper. Stir to combine and bring to a gentle simmer. Cook for about 20 minutes and enjoy!

Recipe Tips

• Don’t rush the onions – letting them soften properly builds the base flavor of your sauce.
• Simmer longer for deeper flavor. While this is a speedy marinara sauce, letting it cook for 30–40 minutes makes it even richer! I often do this if I have the time.
• Use passata for a smoother sauce or crushed tomatoes for a chunkier texture.
• Add fresh basil at the end for the dependable flavor if using instead of dried.
• If your sauce tastes too acidic, add a small pinch of sugar to balance it.

Ways to Use This Marinara Sauce

This unfussy marinara sauce is one of those recipes you’ll find yourself making on repeat because it works in so many different meals. Here are a few of my regular ways to use it:

• Toss it with your go-to pasta for a speedy and fireside after-work dinner
• Use it as the base for baked pasta dishes like vegetarian baked ziti or stuffed shells
• Spread it over pizza dough for an unfussy kitchen-made pizza night
• Spoon it over crispy eggplant or tofu for a simple, satisfying meal
• Add it to grain bowls or roasted veggie bowls for extra flavor
• Use it as a dipping sauce for garlic bread, breadsticks, or mozzarella sticks
• Stir it into soups or casseroles for a rich tomato base
• Use it in lasagna or layered pasta bakes for a old-school comfort food dinner

Once you have a batch of this from-scratch marinara sauce in your fridge, you’re basically halfway to dinner all week long 🙌

Frequently Asked Questions