Pasta Recipe

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.

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.

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).

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.