Primi Recipe

Bring a large pot of water to a rolling boil. Add 2 tablespoons kosher salt. Add 12 oz spaghetti and cook according to package until just shy of al dente (about 8 minutes), reserving 1½ cups of the pasta cooking water before draining.

Drain the pasta and set aside, leaving the pot on low heat to be used for tossing later if desired.

While pasta cooks, heat a large skillet over medium heat. Add 3 tablespoons olive oil and 1 tablespoon butter. When butter foams, add the finely diced onion and a pinch of salt; cook, stirring occasionally, until translucent and lightly golden, about 6–8 minutes.

Add the minced garlic and 1 teaspoon crushed red pepper flakes. Cook, stirring, until fragrant (about 30–45 seconds) being careful not to brown the garlic.

Stir in 1 tablespoon tomato paste and cook 1 minute to caramelize and deepen flavor.

Add the 28 oz crushed tomatoes and 1 cup broth. Stir to combine, scrape any browned bits off the pan, and bring the mixture to a gentle simmer.

Reduce heat to medium-low and simmer, uncovered, for 10–12 minutes to thicken slightly, stirring occasionally. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper toward the end of simmering and taste; adjust seasoning if necessary.

Add half of the torn basil (about 1/2 cup) and 2 tablespoons chopped parsley to the sauce. Stir to combine.

Emulsify and combine

Add the drained spaghetti to the skillet with the sauce (or return sauce to the large pot if not big enough). Add 1/2 to 1 cup of the reserved pasta water gradually while tossing or stirring to create a glossy, slightly thickened sauce that coats the pasta. Use more water if needed to achieve a silky texture.

Cook the pasta with the sauce over medium-low for 1–2 minutes, tossing constantly so the noodles absorb some sauce. If sauce seems tight, add another splash of reserved pasta water.

Remove from heat. Stir in 3 tablespoons grated Parmigiano-Reggiano, 1 teaspoon finishing olive oil, remaining torn basil leaves, remaining parsley, and gently toss to combine. If using, add 1 teaspoon lemon zest for brightness.

Taste and adjust salt and pepper. Divide among 4 warmed bowls and finish each serving with an extra sprinkle of grated cheese and a drizzle of olive oil if desired.