This is a quick marinara that’s delicious on any kind of pasta!

2 tablespoons extra-virgin olive oil
½ cup onion, minced
1 tablespoon fresh Italian flat leaf parsley, finely chopped
1 large clove garlic, minced
4 cups tomato puree
1 large basil stem
1 teaspoon kosher or sea salt
Pinch of baking soda or sugar, if needed

Heat olive oil in a large non-reactive pot over moderate heat. Add onion and sauté until translucent, about 8 minutes. Add parsley and garlic and cook briefly to release their aromatics. Add tomato puree, basil and salt. Simmer briskly until reduced to a thick sauce consistency, stirring occasionally so nothing sticks to bottom of the pot. Reduce heat and simmer for 30 minutes until flavors are blended.

Taste and adjust seasoning. If the sauce tastes too acidic, add baking soda and cook for an additional 5 minutes. If sauce needs a touch of sweetness, add the sugar and cook for 5 more minutes. Remove basil stem before serving.