Chef Christin Ortiz isn’t just making marinara—she’s making magic with an “obscene” amount of garlic, a side of sass, and zero tolerance for napkin-under-the-plate rejection. From smooth-vs-chunky debates to sneaky tips like thinning with veggie stock (sorry, Dad, we’re upgrading from “just add water”), this is comfort food with confidence. Her sauce doesn’t just coat your pasta—it hugs your soul. Bottom line: this is the marinara masterclass you didn’t know you needed, but you’ll never sauce the same way again.