3 tablespoons olive oil
1 medium yellow onion, finely chopped
2 large garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 (28-ounce) can San Marzano crushed tomatoes
2 cups water
Kosher salt and freshly ground black pepper, to taste 1 cup basil leaves, roughly chopped

Also throw in any vegetables you have and red lentils to blend up for better texture and health, just make sure you have extra tomato paste to make it still taste like marinara.

3 tablespoons olive oil 1 medium yellow onion, finely chopped 2 large garlic cloves, minced 1/2 teaspoon crushed red pepper flakes 1 (28-ounce) can San Marzano crushed tomatoes 2 cup s water

1. Place a large skillet over medium heat and add oil. When oil is shimmering, add onion and cook until softened, about 3 minutes.

2. Add the garlic and pepper flakes; cook until fragrant, 1 minute.

3. Stir in tomatoes and water; simmer until the sauce comes together and thickens, about 10 minutes.

4. Taste and adjust seasoning with salt and pepper. Stir in basil leaves, cover and keep warm on low heat.