re: Marinara recipe?

This is pretty standard. I'm similar as well in it changing everytime I make it. I like to use red pepper flakes at beginning as well.

One important step, to me, is to cook the pasta al dente. As it's cooking I'll often add some water from the boiling pasta to sauce to thin. At end of pasta cook, I put the pasta into the sauce and let it cook for a minute or two. Toss in fresh herbs and Parmesan at this step. Finally, finishing with a round of olive oil then tossing makes it saucier.

Also, don't put oil in your pasta water. It will prevent sauce from coating pasta later when you finish the dish.