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Gloria
V
New Jersey
Pasta Marinara
Passed down through generations, this recipe is more than just a meal—it’s a family heirloom. Every Sunday, the aroma of simmering plum tomatoes, garlic, and oregano would fill the kitchen as Nonna prepared her signature linguini fini. Simple, yet rich in flavor, this dish captures the essence of old-world Italian cooking: quality ingredients, patience, and love.
The tender strands of linguini fini, perfectly coated in a velvety tomato sauce, pair beautifully with the sharp, nutty finish of freshly grated pecorino cheese. It’s a meal designed to bring family together around the table, where stories are shared, laughter flows, and memories are made.
Recipe:
1 pound linguini fini
128-ounce can Italian peeled whole plum tomatoes
1/2 cup extra virgin olive oil
3-5 cloves garlic, chopped
2 teaspoons sugar
1/2 teaspoon dried oregano
sea salt
black pepper
crushed red pepper
grated pecorino or locatelli cheese
Boil water with salt and olive oil cook pasta based off on box instructions. While waiting for water to boil, prepare the sauce. Pour can of tomatoes into a bowl. Squeeze the tomatoes with your hand to break them into small pieces. Add the garlic, a pinch of red pepper, and the olive oil in the skillet. Cook at medium heat for a minute or two. Turn off the heat and add the tomatoes. Turn heat back to low, add salt, black pepper, sugar, and oregano. Stir with a wooden spoon until there is a creamy consistency. Cook for the remaining time at low heat do not allow the sauce to get to a boil. When pasta is done, drain, and toss it with the sauce. Serve with grated cheese. 4 servings.
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