Spaghetti Marinara


  • 12 ounces thin spaghetti
  • 4 cups chicken broth
  • 1 cup marinara
  • 1 (14.5 ounce) can petite diced tomatoes (drained)
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 1 small onion
  • ½ cup fresh basil leaves (torn)
  • Kosher salt
  • Black pepper
  • Grated Parmesan (for serving)


In a large straight-sided skillet, place 12 ounces thin spaghetti (it should lie flat on the bottom). Add the chicken broth, marinara, tomatoes and olive oil. Bring to a boil.

In a food processor, finely chop the garlic and onion; add to the skillet (it's OK if the liquid hasn’t started boiling yet). Stir frequently until the liquid comes to a boil, then reduce heat and simmer, stirring often, until pasta is cooked, 6-10 minutes.

Fold in then basil, season with ¼ teaspoon each salt and pepper and serve with grated Parmesan.

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