Mostaccioli Marinara with Basil
Elevate your pasta night with this flavorful Mostaccioli Marinara with Basil—a comforting Italian-inspired dish that's both simple and sophisticated. This recipe combines tender, al dente mostaccioli pasta with a rich, homemade marinara sauce bursting with layers of flavor from crushed tomatoes, aromatic garlic, and sautéed onions. A touch of sugar balances the acidity of the tomatoes, while dried oregano and basil lend a perfectly seasoned, herbaceous note. Freshly chopped basil adds a vibrant finish, and a sprinkle of Parmesan cheese offers an optional indulgence. Ready in just 45 minutes, this dish is a perfect weeknight dinner or an elegant option for entertaining. Serve it warm with a side of garlic bread or a crisp green salad for a complete and satisfying meal.
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Recipe Information
Ingredients
- 16 oz Mostaccioli pasta
- 2 tbsp Extra virgin olive oil
- 1 medium Yellow onion, finely diced
- 4 cloves Garlic, minced
- 28 oz Crushed tomatoes
- 2 tbsp Tomato paste
- 0.5 cup Water
- 1 tsp Granulated sugar
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 1 tsp Salt
- 0.25 tsp Black pepper, freshly ground
- 0.5 cup Fresh basil leaves, chopped
- 0.5 cup Parmesan cheese, grated (optional)
Instructions
Bring a large pot of salted water to a boil. Add mostaccioli pasta and cook according to package instructions until al dente. Drain and set aside.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the diced onion and sauté for 4-5 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to burn the garlic.
Pour the crushed tomatoes and tomato paste into the skillet, stirring to combine.
Add the water, granulated sugar, dried oregano, dried basil, salt, and black pepper. Stir well and bring the mixture to a gentle simmer.
Lower the heat to medium-low and simmer the sauce for 20 minutes, stirring occasionally to prevent sticking. Adjust salt and pepper if needed.
Once the sauce has thickened slightly, stir in the fresh chopped basil and remove from heat.
Toss the cooked mostaccioli pasta with the marinara sauce until evenly coated.
Serve the pasta warm, optionally garnished with grated Parmesan cheese and additional fresh basil, if desired.
Nutrition Facts
Calories |
1764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.3 g | 88% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 4267 mg | 186% | |
| Total Carbohydrate | 213.7 g | 78% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 42.9 g | ||
| Protein | 84.4 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1683 mg | 129% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2830 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
