Pasta Recipe
Make Pasta Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta and cooking liquids
Sauce base
Tomato and flavoring
Finishing and garnish
Method
Pasta and cooking liquids
- 1
Bring 4 liters (about 16 cups) of water to a rolling boil in a large pot. Add 1 tablespoon of coarse salt to the boiling water.
- 2
Add 12 oz dried spaghetti to the boiling water and cook according to package instructions minus 1 minute for al dente (typically 8–10 minutes). Stir occasionally to prevent sticking.
- 3
Before draining, reserve 1 cup of the pasta cooking water in a heatproof measuring cup. Drain the pasta and set aside.
Sauce base
- 4
While the pasta cooks, heat a large skillet or sauté pan over medium heat. Add 3 tablespoons extra-virgin olive oil and 2 tablespoons unsalted butter.
- 5
When the butter has melted and the oil shimmers, add 4 thinly sliced garlic cloves and 1 finely chopped shallot. Sauté for 1–2 minutes until fragrant and the shallot is translucent; do not let the garlic brown.
Tomato and flavoring
- 6
Stir in 14 oz canned crushed tomatoes and 1 tablespoon tomato paste to the skillet. Mix until the paste is fully incorporated.
- 7
Add 1 teaspoon dried oregano, 1 teaspoon red pepper flakes (adjust to taste), and 1 teaspoon granulated sugar if the tomatoes taste too acidic. Stir and bring the sauce to a gentle simmer over medium-low heat.
- 8
Simmer the sauce for 6–8 minutes, stirring occasionally, until it thickens slightly and flavors meld.
- 9
Stir in half of the chopped fresh basil (about 1/2 cup), reserving the rest for garnish. Season the sauce with 1 teaspoon salt and freshly ground black pepper to taste (about 1 teaspoon).
Finishing and garnish
- 10
Add the drained pasta directly to the skillet with the simmering sauce. Toss to combine over medium heat.
- 11
If the sauce seems too thick or dry, add up to 1 cup reserved pasta cooking water, a little at a time, tossing until the sauce coats the pasta in a glossy emulsion.
- 12
Stir in 1 cup grated Parmesan cheese and toss until melted and evenly distributed. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as desired.
- 13
Remove from heat and toss in the remaining chopped fresh basil.
- 14
Serve immediately, topped with extra grated Parmesan and a drizzle of extra-virgin olive oil if desired.