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Home » Lunch/Dinner Entree » Simple Pasta Marinara

Simple Pasta Marinara

Published: Apr 24, 2021 · Modified: Oct 27, 2022 by Gigi & Sersie

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This simple pasta marinara uses our basic marinara sauce. It adds sundried tomatoes, fennel seeds, and your favorite whole-grain pasta to provide the perfect base for the seasonal veggies of your choosing. It's vegan, oil-free, soy-free, gluten-free, nut-free, and full of flavor.

this pasta provides the perfect base for adding whatever seasonal veggies you want

What you need to make this simple pasta marinara:

  1. Super Simple Marinara Sauce
  2. Sundried tomatoes
  3. Fennel seeds
  4. Whole grain pasta (gluten-free or whole wheat)
  5. Fresh basil (or parsley)
top view close up of a wooden spoon scooping up some marinara sauce from a pot
the fire roasted diced tomatoes with crushed tomatoes gives this marinara sauce a nice depth of flavor and texture
key ingredients: super simple marinara sauce, whole grain penne pasta, fennel seeds, sundried tomatoes and fresh basil

Some optional toppings include Easy Vegan Parmesan Cheese (it contains nuts), and crushed red pepper for more heat.

How to prepare

If you haven't done so already, prepare the Simple Marinara Sauce.

Add prepared marinara sauce, sundried tomatoes, and fennel seeds to a sauté or sauce pan with a lid. Turn the heat to medium and let it come to a gentle boil. Reduce heat to low and cover the pan with a lid.

While the sauce is simmering, make pasta according to the package directions. See Pro Tip for cooking pasta.

Drain pasta and dish up with heated sauce.

Top with fresh herbs and Easy Vegan Parmesan Cheese, if using. Other additions are your favorite seasonal veggies or pitted olives and capers for a pasta puttanesca.

close up of a fork full of pasta with sauce and herbs; bowl with pasta blurred in the background
the fresh herbs, sundried tomatoes and fennel seed elevate the flavor of this simple marinara sauce

Pro Tip:

Reduce the cooking time of the pasta by one minute. So if the directions say to cook for 9 minutes, cook it for 8 minutes instead. Then drain the pasta and add it directly to the hot marinara sauce. Continue to simmer the sauce with the hot pasta for another minute. This will make sure the pasta is coated with all that saucy goodness. I use this method when making spaghetti, linguini or fettuccini pasta.

Frequently Asked Questions

What's the difference between marinara and spaghetti sauce?

Spaghetti sauce is purported to have meat whereas marinara does not. However, as a vegan blogger, this recipe website and others will use these terms inter interchangeably.

What pasta goes with marinara sauce?

Any pasta goes with marinara sauce. I like to use penne, fusilli (corkscrew), and shells because they trap the pasta's sauce, making the bite that much more saucy. But spaghetti, linguini, fettuccini, and angel hair work great too. Also, if you have leftover sauce, check out the Veggie Pizza for One.

What can I add to this?

While this dish is basic, I often build on it with leftover grilled veggies and cannellini beans or toss in some sautéed mushrooms and baby spinach or arugula. You could also add sweet bell peppers, steam broccoli or cauliflower florets. The addition of olives or capers will make this into a puttanesca. Or make it a Ragu with the addition of lentils or Walnut "Magic" Meat.

How do I store leftovers?

You can store unused sauce and pasta in an airtight container in the refrigerator for up to 3 days. Or freeze the leftover sauce for up to 4 months for reheating later. I don't recommend freezing cooked pasta unless it's al dente (just barely cooked) because it tends to get mushy upon reheating. To thaw, you can put the sauce into the refrigerator to thaw. If you're short on time, you can microwave it on a defrost setting and then finish it off on the stove before serving.

top view of a white bowl with pasta and marinara sauce topped with fresh chopped basil; fork and napkin on the side

We hope you love this simple pasta marinara recipe as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!

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top view of a white bowl with pasta and marinara sauce topped with fresh chopped basil; fork and napkin on the side

Simple Pasta Marinara


★★★★★

5 from 1 reviews

  • Author: Gigi & Sersie
  • Total Time: 25 minutes
  • Yield: 6 1x
  • Diet: Vegan
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Description

This simple pasta marinara uses our basic marinara sauce. It adds sundried tomatoes, fennel seeds, and your favorite whole-grain pasta to provide the perfect base for the seasonal veggies of your choosing. It's vegan, oil-free, soy-free, gluten-free, nut-free, and full of flavor.


Ingredients

Units Scale
  • 6 cups Super Simple Marinara Sauce (6 cups = 1 batch)
  • 3 Tbsp minced sundried tomatoes (without the oil)
  • ½ tsp fennel seed
  • 12 oz. whole grain pasta (gluten-free, or whole wheat)
  • 3 Tbsp fresh basil or parsley
  • 1 Tbsp Easy Vegan Parm Cheese (optional)
  • 1 tsp Crushed red pepper (optional, for more heat)

Instructions

If you haven't done so already, prepare the Simple Marinara Sauce.

Add prepared marinara sauce, sundried tomatoes, and fennel seeds to a sauté or sauce pan with a lid. Turn the heat to medium and let it come to a gentle boil. Reduce heat to low and cover the pan with a lid.

While the sauce is simmering, make pasta according to the package directions. See Pro Tip for cooking pasta.

Drain pasta and dish up with heated sauce.

Top with fresh herbs and Easy Vegan Parmesan Cheese, if using

Pro Tip

Reduce the cooking time of the pasta by one minute. So if the directions say to cook for 9 minutes, cook it for 8 minutes instead. Then drain the pasta and add it directly to the hot marinara sauce. Continue to simmer the sauce with the hot pasta for another minute. This will make sure the pasta is coated with all that saucy goodness. I use this method when making spaghetti, linguini, or fettuccini pasta.

Notes

EQUIPMENT / SUPPLIES

  1. Knife
  2. Cutting board
  3. Measuring spoons
  4. Sauté or sauce pan with a lid
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Lunch/Dinner Entrée
  • Method: Stovetop
  • Cuisine: Italian

Keywords: pasta, marinara, no oil, oil free, crushed tomatoes, simple dinner, simple pasta, vegan, soy free, gluten free, plant based, daniel fast compliant, vegan parmesan cheese, basil, parsley, daniel fast recipes, healthy vegan recipes

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Reader Interactions

Comments

  1. Samantha

    October 27, 2022 at 2:10 pm

    I love the use of fire roasted tomatoes. But what if I want to make it less chunky? Also, I added olives and capers as you suggested and it was off the charts fantastic! 😋😋😋

    ★★★★★

    Reply
    • Gigi & Sersie

      October 28, 2022 at 8:17 pm

      yay! so glad you enjoyed it. Yes, olives and capers are a great addition. If you don't want it as chunky, you can either use fire roasted crushed tomatoes (which are available, but can sometimes be hard to find), or use an immersion blender or regular blender and blend it smooth before adding to the pot. Great question!

      Reply

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