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- 2 Tablespoons olive oil
- 6 oz tomato paste
- 2 Tablespoons dried oregano
- 1 Tablespoon dried basil
- 2 cloves garlic, minced or pressed or 2 teaspoons garlic powder
- 2 cans (15 oz) diced tomatoes
- 1/2 teaspoon kosher or sea salt
- Optional: 1 Tablespoon maple syrup
- 1 pound pasta
- Black pepper to taste
- Optional: 1/3 cup grated Parmigiano Reggiano or Pecorino Romano
Instructions
- Cook pasta according to package instructions. Reserve 1/2 cup pasta water.
- Heat oil in a large pot over medium-high heat. Add tomato paste and cook until it darkens to a deep red.
- Add oregano, basil and garlic to tomato paste to combine.
- Pour in tomatoes and add salt; bring to simmer for 5 minutes. If desired, add maple syrup.
- Use pasta water to adjust marinara to desired thickness.
- Serve over warm pasta with black pepper to taste and optional sprinkle of cheese.