Pasta Recipe

Boil pasta

Bring 4 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 12 oz dried pasta and cook according to package instructions until al dente (usually 8–12 minutes depending on pasta shape). Stir occasionally to prevent sticking.

Before draining, reserve 1/2 cup of the starchy pasta cooking water in a heatproof cup or bowl. Drain the pasta in a colander and set aside while you finish the sauce.

Prep aromatics

While the pasta cooks, peel and finely dice 1 yellow onion. Peel and mince 3 garlic cloves (or slice thin).

Sweat onion and garlic

Heat 2 tablespoons extra-virgin olive oil in a large skillet or sauté pan over medium heat. Add the diced onion and cook, stirring occasionally, until translucent and softened, about 5–7 minutes. Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown it.

Build sauce

Stir in 2 tablespoons tomato paste and cook 1 minute to deepen flavor. Add the 28 oz crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon sugar, 1 teaspoon salt, 1 teaspoon black pepper, and 1/4 teaspoon red pepper flakes. Stir to combine.

Simmer

Bring the sauce to a gentle simmer, then reduce heat to low. Simmer uncovered for 10–15 minutes, stirring occasionally, until slightly thickened and flavors have melded. Taste and adjust seasoning (add more salt, pepper, or sugar as needed). If the sauce is too acidic, add a pinch more sugar.

If using, stir in torn or chiffonade 5 fresh basil leaves in the last minute of simmering to release their aroma.

Combine pasta and sauce

Add the drained pasta to the skillet with the sauce (if your skillet is too small, return sauce to the pasta pot). Add the reserved 1/2 cup pasta water a little at a time as needed to loosen the sauce and help it cling to the pasta.

Emulsify

Stir in 1 tablespoon unsalted butter and 1 teaspoon extra-virgin olive oil, tossing vigorously for 1–2 minutes to emulsify the sauce and create a glossy finish. If the mixture seems dry, add a splash more reserved pasta water.

Serve

Plate the pasta and sprinkle 1/2 cup grated Parmesan cheese over the top. Add extra basil leaves if desired and a final drizzle of olive oil. Serve immediately.