Spaghetti Recipe

Boil water

Bring 4 L (about 16 cups) of water to a rolling boil in a large pot over high heat.

Add 2 tablespoons kosher salt to the boiling water. This seasons the pasta as it cooks.

Add the 12 oz dried spaghetti to the boiling water and stir immediately to prevent sticking. If using, add 1 teaspoon olive oil to reduce foaming.

Cook uncovered, stirring occasionally, for the time indicated on the pasta package minus 1 minute for al dente (typically 8–10 minutes). Start timing when the water returns to a boil.

Reserve 1 cup of the starchy pasta cooking water, then drain the spaghetti in a colander.

While the pasta cooks, heat 2 tablespoons extra-virgin olive oil in a large skillet or saucepan over medium heat.

Add the finely chopped yellow onion (about 1 cup) and sauté until translucent and beginning to soften, 5–7 minutes, stirring occasionally.

Add the minced garlic (3 cloves) and sauté for 30–60 seconds until fragrant, taking care not to brown it.

Stir in 1 tablespoon tomato paste and cook 1–2 minutes, stirring, to deepen the flavor.

Add the 28 oz crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/4 teaspoon red pepper flakes (if using), 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon sugar (if using). Stir to combine.

Bring the sauce to a gentle simmer, then reduce heat to low and simmer, uncovered, 10–15 minutes to let flavors meld and the sauce thicken slightly. Stir occasionally.

Taste the sauce and adjust seasoning with additional salt, pepper, or sugar as needed.

Add the drained spaghetti to the simmering sauce (or transfer sauce into the pasta pot) and toss to combine over low heat. If the sauce seems too thick, add reserved pasta cooking water a few tablespoons at a time until the desired consistency is reached (use up to 1/2 cup).

Stir in 1 tablespoon unsalted butter and 1/2 cup grated Parmesan cheese until melted and the sauce becomes glossy and clings to the spaghetti.

Fold in fresh torn basil (about 1/4 cup). Taste and adjust seasoning with additional black pepper or salt if needed.

Serve immediately, dividing among 4 plates or bowls. Sprinkle additional grated Parmesan and a few basil leaves on top as garnish.