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Fresh Marinara Sauce over Penne Pasta

Presented by:
Bonnie Plants
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This pasta dish is enhanced with this homemade thick and chunky marinara sauce.

Recipe Prep Time
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Recipe Cook Time
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Recipe Servings
6 to 8


2 tablespoons olive oil

1 cup chopped onion (about 1 medium)

5 garlic cloves, minced

2 (28-ounce) cans whole tomatoes, undrained and chopped

1/2 cup packed fresh basil leaves, chopped

1/2 cup fresh oregano leaves, finely chopped

2 tablespoons fresh lemon juice

2 teaspoons sugar

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 (16-ounce) package penne pasta

Sprigs fresh oregano



Heat oil in a large Dutch oven over medium heat.

Add onion and garlic; cook, stirring occasionally, until onion is tender.

Add tomatoes, stirring well. Bring mixture to a boil; reduce heat to low, and cook 15 minutes, stirring occasionally.

Add basil and oregano; cook an additional 15 minutes, stirring occasionally.

Add lemon juice, sugar, salt, and pepper, stirring well. Remove from heat, and set aside to cool while pasta cooks.


Cook pasta according to package directions. Drain well.

Spoon pasta onto individual serving plates, and top with marinara sauce.

Garnish with sprigs of fresh oregano, and serve with crusty French bread, if desired.


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