Spaghetti Recipe
Make Spaghetti Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Tomato sauce
To finish
Method
Pasta
- 1
Bring water to a boil
Fill a large pot with about 4 liters of water and bring to a vigorous boil over high heat. Add 1 tablespoon coarse salt once boiling.
- 2
Cook spaghetti
Add 400 g spaghetti to the boiling salted water, stir immediately to prevent sticking, and cook uncovered until al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup (240 ml) of pasta cooking water, then drain the pasta.
Tomato sauce
- 3
Sweat onion and garlic
While the pasta water heats, heat 2 tablespoons extra-virgin olive oil in a large skillet or sauté pan over medium heat. Add the finely chopped onion and a pinch of salt; cook, stirring occasionally, until translucent and soft, about 5–7 minutes. Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown it.
- 4
Build the sauce
Stir in 2 tablespoons tomato paste and cook 1–2 minutes to deepen its flavor. Add the 800 g crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/4 teaspoon red pepper flakes, and 1 teaspoon sugar (if using). Bring the sauce to a gentle simmer.
- 5
Simmer and season
Reduce heat to low and simmer uncovered for 10–15 minutes, stirring occasionally, until slightly thickened. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning (add more salt, pepper, or a pinch of sugar if too acidic). Stir in torn fresh basil leaves in the last minute of cooking, if using.
To finish
- 6
Combine pasta and sauce
Add the drained spaghetti to the skillet with the tomato sauce. Pour in about 1/4 cup (60 ml) of the reserved pasta cooking water to help the sauce coat the pasta; toss or use tongs to combine over low heat for 1–2 minutes. Add 1 tablespoon unsalted butter and 1/2 cup freshly grated Parmesan; toss until the butter melts and the sauce becomes glossy. Add more reserved pasta water as needed to reach desired consistency.
- 7