12 Delicious Spaghetti with Marinara Sauce Recipes

Ready to transform your spaghetti nights into a culinary adventure? Our roundup of 12 Delicious Spaghetti with Marinara Sauce Recipes is here to inspire your next cozy dinner or lively family gathering. From quick weeknight fixes to rich, slow-simmered sauces, these recipes promise to delight every palate. Dive in and discover your new favorite way to enjoy this timeless comfort food!

Classic Spaghetti with Marinara Sauce

Bringing comfort to the table, this classic spaghetti with marinara sauce is a timeless dish that’s both simple and satisfying. Perfect for a quick weeknight dinner or a cozy weekend meal.

Ingredients

• 8 oz dried spaghetti
• 2 tbsp extra-virgin olive oil
• 3 garlic cloves, minced
• 28 oz canned San Marzano tomatoes, crushed
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup fresh basil leaves, torn
• 1/4 cup grated Parmigiano-Reggiano cheese

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the spaghetti, stirring occasionally to prevent sticking, and cook until al dente, about 8-10 minutes.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat until shimmering.
4. Add minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn.
5. Pour in the crushed tomatoes, season with salt and pepper, and simmer uncovered for 15 minutes, stirring occasionally.
6. Drain the spaghetti, reserving 1/2 cup of pasta water.
7. Toss the spaghetti with the marinara sauce, adding reserved pasta water as needed to loosen the sauce.
8. Stir in torn basil leaves and divide among plates.
9. Garnish with grated Parmigiano-Reggiano cheese before serving.

Offering a harmonious blend of tangy tomatoes and aromatic garlic, this dish boasts a velvety texture that clings perfectly to each strand of pasta. For an extra touch of elegance, serve with a drizzle of high-quality olive oil and a sprinkle of red pepper flakes.

Spaghetti with Marinara Sauce and Meatballs

Let’s dive into a classic that never fails to satisfy: spaghetti with marinara sauce and meatballs. This dish combines al dente pasta, rich tomato sauce, and savory meatballs for a hearty meal.

Ingredients

• 1 lb dry spaghetti
• 2 tbsp extra-virgin olive oil
• 1/2 cup finely minced yellow onion
• 3 garlic cloves, minced
• 28 oz canned San Marzano tomatoes, crushed
• 1/4 cup fresh basil leaves, torn
• 1 tsp granulated sugar
• 1/2 tsp crushed red pepper flakes
• 1 lb ground beef, 80% lean
• 1/2 cup fresh breadcrumbs
• 1/4 cup whole milk
• 1/4 cup grated Parmesan cheese
• 1 pasture-raised egg, lightly beaten
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook for 8-10 minutes until al dente. Drain, reserving 1/2 cup pasta water.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes.
3. Stir in crushed tomatoes, basil, sugar, and red pepper flakes. Simmer uncovered for 20 minutes, stirring occasionally.
4. In a bowl, combine ground beef, breadcrumbs, milk, Parmesan, egg, salt, and pepper. Mix gently until just combined.
5. Form the mixture into 1.5-inch meatballs. Heat a separate skillet over medium-high heat and brown meatballs on all sides, about 10 minutes total.
6. Add meatballs to the marinara sauce, cover, and simmer for 15 minutes until cooked through.
7. Toss the cooked spaghetti with the sauce and meatballs, adding reserved pasta water as needed to loosen the sauce.

Delight in the tender meatballs and robust marinara clinging to each strand of pasta. Serve with a sprinkle of fresh basil and extra Parmesan for a touch of elegance.

Garlic Spaghetti with Marinara Sauce

Bold flavors define this garlic spaghetti with marinara sauce, a dish that marries simplicity with depth. Perfect for a quick dinner yet impressive enough for guests.

Ingredients

• 8 oz spaghetti
• 3 tbsp extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1/4 tsp crushed red pepper flakes
• 2 cups marinara sauce, homemade or high-quality store-bought
• 1/4 cup fresh basil leaves, torn
• 1/2 cup Parmigiano-Reggiano, freshly grated
• Kosher salt, to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add spaghetti, stirring occasionally, and cook until al dente, about 9 minutes. Tip: Reserve 1/2 cup pasta water before draining.
3. While pasta cooks, heat olive oil in a large skillet over medium-low heat. Add garlic and red pepper flakes, sautéing until garlic is golden, about 2 minutes. Tip: Watch closely to prevent burning.
4. Stir in marinara sauce and simmer for 5 minutes to meld flavors.
5. Drain spaghetti and add to skillet, tossing to coat. If needed, add reserved pasta water, 1 tbsp at a time, to loosen sauce.
6. Remove from heat, stir in basil, and season with salt.
7. Serve immediately, topped with Parmigiano-Reggiano. Tip: For extra richness, drizzle with additional olive oil before serving.

Kick up your meal with this garlic spaghetti, where the al dente pasta and vibrant sauce create a harmonious bite. Consider serving with a side of crusty bread to soak up the sauce.

Spicy Spaghetti with Marinara Sauce

Zesty flavors come alive in this Spicy Spaghetti with Marinara Sauce, a dish that balances heat with the richness of tomatoes. Perfect for a quick dinner that packs a punch.

Ingredients

• 8 oz spaghetti
• 2 tbsp extra-virgin olive oil
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/4 cup dry white wine
• 28 oz canned San Marzano tomatoes, crushed
• 1/2 tsp granulated sugar
• 1/4 cup fresh basil leaves, torn
• Kosher salt, to season
• Freshly ground black pepper, to season
• Parmigiano-Reggiano, grated, for serving

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook until al dente, 8-10 minutes. Reserve 1/2 cup pasta water, then drain.
2. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; sauté until fragrant, about 30 seconds.
3. Pour in white wine; simmer until reduced by half, about 2 minutes. Tip: Deglazing with wine adds depth to the sauce.
4. Add crushed tomatoes and sugar; season with salt and pepper. Simmer uncovered for 15 minutes, stirring occasionally.
5. Stir in cooked spaghetti and reserved pasta water; toss to combine. Cook for 1-2 minutes until sauce clings to pasta. Tip: Pasta water helps thicken the sauce naturally.
6. Remove from heat; fold in basil leaves. Tip: Adding basil off the heat preserves its vibrant color and flavor.
7. Serve immediately, topped with grated Parmigiano-Reggiano.

Creamy yet with a kick, this dish offers a harmonious blend of textures and flavors. Try serving it with a side of crusty bread to soak up the extra sauce.

Spaghetti with Marinara Sauce and Mushrooms

You’ve probably had spaghetti a hundred ways, but this marinara and mushroom version brings a earthy depth to the classic. Yum doesn’t begin to cover it.

Ingredients

– 8 oz spaghetti
– 2 tbsp extra-virgin olive oil
– 3 garlic cloves, minced
– 1 cup cremini mushrooms, thinly sliced
– 1/4 tsp red pepper flakes
– 1 28-oz can San Marzano tomatoes, crushed by hand
– 1/2 tsp kosher salt
– 1/4 cup fresh basil leaves, torn
– 1/4 cup grated Parmigiano-Reggiano

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook until al dente, 8-10 minutes. Reserve 1/2 cup pasta water, then drain.
2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
3. Add mushrooms and red pepper flakes. Cook until mushrooms are golden, 5-7 minutes.
4. Stir in crushed tomatoes and salt. Simmer uncovered for 15 minutes, stirring occasionally.
5. Toss cooked spaghetti into the sauce with reserved pasta water as needed to loosen.
6. Remove from heat. Stir in basil and Parmigiano-Reggiano.

A perfect balance of tangy and savory, this dish shines with a sprinkle of extra cheese. Serve it with a crisp green salad for a complete meal.

Spaghetti with Marinara Sauce and Olives

Nothing beats the classic simplicity of spaghetti tossed in a rich marinara sauce, elevated with the briny punch of olives.

Ingredients

• 8 oz dried spaghetti
• 2 tbsp extra-virgin olive oil
• 3 garlic cloves, minced
• 1/4 tsp crushed red pepper flakes
• 1 28-oz can San Marzano tomatoes, hand-crushed
• 1/2 cup pitted Kalamata olives, halved
• 1/4 cup fresh basil leaves, torn
• Kosher salt, to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add spaghetti, stirring occasionally, and cook until al dente, 8-10 minutes. Reserve 1/2 cup pasta water before draining.
3. Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing until fragrant, about 30 seconds.
4. Stir in crushed tomatoes and bring to a simmer. Cook, stirring occasionally, until slightly thickened, 10-12 minutes.
5. Add olives and cooked spaghetti to the skillet, tossing to coat. If needed, add reserved pasta water, 1 tbsp at a time, to loosen the sauce.
6. Remove from heat. Stir in basil and season with salt.

Vibrant and hearty, this dish boasts a perfect balance of tangy tomatoes and salty olives. Serve with a sprinkle of grated Pecorino Romano for an extra layer of flavor.

Spaghetti with Marinara Sauce and Anchovies

Must-try spaghetti dish that combines the simplicity of marinara with the boldness of anchovies for a quick, flavorful meal.

Ingredients

• 8 oz dried spaghetti
• 2 tbsp extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 1/2 tsp crushed red pepper flakes
• 1 can (28 oz) San Marzano tomatoes, hand-crushed
• 1/2 cup fresh basil leaves, torn
• 1/4 cup flat-leaf parsley, finely chopped
• 1/2 cup pitted Kalamata olives, halved
• 2 oz oil-packed anchovy fillets, drained
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup grated Pecorino Romano cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook until al dente, 8-10 minutes. Reserve 1/2 cup pasta water, then drain.
2. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; sauté until fragrant, 30 seconds.
3. Stir in crushed tomatoes, basil, and parsley. Simmer uncovered for 15 minutes, stirring occasionally.
4. Add olives and anchovies to the sauce. Cook for 5 minutes, breaking anchovies into smaller pieces with a spoon.
5. Season sauce with salt and pepper. Toss in cooked spaghetti, adding reserved pasta water as needed to loosen the sauce.
6. Serve immediately, sprinkled with Pecorino Romano cheese.

Great for a weeknight dinner, this dish offers a perfect balance of salty, spicy, and savory flavors. The anchovies melt into the sauce, creating a rich umami depth without overpowering the dish.

Spaghetti with Marinara Sauce and Basil

Kickstart your culinary journey with this classic spaghetti dish, combining simplicity and flavor in every bite.

Ingredients

• 8 oz dried spaghetti
• 2 tbsp extra-virgin olive oil
• 3 garlic cloves, minced
• 28 oz canned San Marzano tomatoes, crushed
• 1 tsp granulated sugar
• 1/4 tsp red pepper flakes
• 1/2 cup fresh basil leaves, torn
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup freshly grated Parmigiano-Reggiano

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add spaghetti, stirring occasionally, and cook until al dente, 8-10 minutes.
3. Meanwhile, heat olive oil in a large skillet over medium heat until shimmering.
4. Add minced garlic, sautéing until fragrant, about 30 seconds.
5. Stir in crushed tomatoes, sugar, red pepper flakes, salt, and black pepper.
6. Reduce heat to low, simmering sauce uncovered for 15 minutes, stirring occasionally.
7. Drain spaghetti, reserving 1/2 cup pasta water.
8. Toss spaghetti with marinara sauce, adding reserved pasta water as needed to loosen.
9. Fold in torn basil leaves, adjusting seasoning if necessary.
10. Serve immediately, garnished with grated Parmigiano-Reggiano.

Vibrant and aromatic, this dish boasts a perfect balance of tangy tomatoes and fresh basil. For an extra touch, drizzle with high-quality olive oil before serving.

Spaghetti with Marinara Sauce and Parmesan

Make spaghetti with marinara sauce and parmesan a weeknight hero with this straightforward recipe. Minimal ingredients yield maximum flavor.

Ingredients

• 8 oz dried spaghetti
• 2 tbsp extra-virgin olive oil
• 3 garlic cloves, minced
• 28 oz canned San Marzano tomatoes, crushed
• 1 tsp granulated sugar
• 1/2 tsp crushed red pepper flakes
• 1/4 cup fresh basil leaves, torn
• 1/2 cup freshly grated Parmigiano-Reggiano
• Kosher salt, to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add spaghetti, stirring occasionally, and cook until al dente, 8-10 minutes. Reserve 1/2 cup pasta water before draining.
3. Meanwhile, heat olive oil in a large skillet over medium heat. Add minced garlic, sautéing until fragrant, about 30 seconds.
4. Stir in crushed tomatoes, sugar, and red pepper flakes. Simmer, uncovered, for 15 minutes, stirring occasionally.
5. Fold in torn basil leaves and season sauce with kosher salt to taste.
6. Toss drained spaghetti with marinara sauce, adding reserved pasta water as needed to loosen.
7. Serve immediately, topped with freshly grated Parmigiano-Reggiano.

Delightfully al dente spaghetti coated in a vibrant, slightly spicy marinara. Finish with a drizzle of olive oil for extra richness.

Spaghetti with Marinara Sauce and Sausage

This spaghetti dish combines hearty sausage with a rich marinara sauce for a satisfying meal. Perfect for weeknights or entertaining, it’s a crowd-pleaser with minimal fuss.

Ingredients

• 8 oz dried spaghetti
• 1 tbsp extra-virgin olive oil
• 1/2 lb Italian sausage, casings removed
• 2 garlic cloves, minced
• 1/4 tsp crushed red pepper flakes
• 1 (28 oz) can San Marzano tomatoes, hand-crushed
• 1/4 cup fresh basil, chiffonade
• 1/4 cup grated Parmigiano-Reggiano
• Kosher salt, to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add spaghetti, stirring occasionally, until al dente, about 9 minutes. Reserve 1/2 cup pasta water, then drain.
3. Meanwhile, heat olive oil in a large skillet over medium heat. Add sausage, breaking it into chunks, and cook until browned, about 5 minutes.
4. Stir in garlic and red pepper flakes, cooking until fragrant, about 30 seconds.
5. Add tomatoes and simmer, stirring occasionally, until sauce thickens slightly, about 10 minutes.
6. Toss cooked spaghetti with sauce, adding reserved pasta water as needed to loosen.
7. Remove from heat, fold in basil, and season with salt.
8. Serve immediately, topped with Parmigiano-Reggiano.

Crumbled sausage adds a meaty depth to the bright, tangy sauce. For a twist, try serving with a sprinkle of chili flakes or a side of garlic bread.

Spaghetti with Marinara Sauce and Spinach

Delight in a classic dish with a nutritious twist, perfect for a quick dinner. This spaghetti with marinara sauce and spinach combines simplicity with vibrant flavors.

Ingredients

• 8 oz dried spaghetti
• 2 tbsp extra-virgin olive oil
• 3 garlic cloves, minced
• 1/4 tsp crushed red pepper flakes
• 24 oz jarred marinara sauce
• 4 cups fresh baby spinach
• 1/4 cup freshly grated Parmesan cheese
• 1/2 tsp kosher salt

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook until al dente, 8-10 minutes, stirring occasionally.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant, about 30 seconds.
3. Pour marinara sauce into the skillet, stirring to combine. Simmer for 5 minutes to allow flavors to meld.
4. Drain spaghetti, reserving 1/2 cup of pasta water. Add spaghetti directly to the skillet with the sauce.
5. Toss in fresh baby spinach, stirring until wilted, about 1 minute. If needed, add reserved pasta water to loosen the sauce.
6. Remove from heat. Sprinkle with grated Parmesan cheese and kosher salt, tossing to combine.

The spaghetti should be perfectly coated in a rich, slightly spicy marinara, with wilted spinach adding a tender contrast. Serve with an extra sprinkle of Parmesan for a finishing touch.

Spaghetti with Marinara Sauce and Ricotta

Few dishes are as comforting as a plate of spaghetti with marinara sauce and ricotta. This recipe elevates the classic with a few professional touches.

Ingredients

• 8 oz dried spaghetti
• 2 tbsp extra-virgin olive oil
• 3 garlic cloves, minced
• 1/2 tsp crushed red pepper flakes
• 28 oz canned San Marzano tomatoes, hand-crushed
• 1/2 cup fresh basil leaves, torn
• 1 tsp kosher salt
• 1/2 cup whole-milk ricotta cheese
• 1/4 cup freshly grated Pecorino Romano cheese

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add spaghetti, stirring immediately to prevent sticking. Cook for 8-10 minutes until al dente.
3. Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
4. Add crushed tomatoes and salt, simmering for 10 minutes to meld flavors.
5. Reserve 1/2 cup pasta water, then drain spaghetti.
6. Toss spaghetti with marinara sauce, adding reserved pasta water as needed to loosen.
7. Divide among plates, topping each with dollops of ricotta and a sprinkle of Pecorino Romano.
8. Garnish with torn basil leaves before serving.

Here, the spaghetti boasts a perfect al dente bite, enveloped in a vibrant, garlicky marinara. The ricotta adds a creamy contrast, making each forkful a delight. Try serving with a drizzle of high-quality olive oil for an extra layer of flavor.

Conclusion

You’ve just explored a world of flavors with our 12 Delicious Spaghetti with Marinara Sauce Recipes. Each recipe offers a unique twist on a classic, promising to delight your taste buds and inspire your next meal. We’d love to hear which one becomes your favorite—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for fellow pasta enthusiasts to discover. Happy cooking!