Spaghetti Recipe

Bring 4 liters of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt once boiling.

Add 12 oz spaghetti to the boiling water and cook uncovered, stirring occasionally, according to package time for al dente (usually 8–10 minutes). Stir early and occasionally to prevent sticking.

Reserve 1 cup (240 ml) of the starchy pasta cooking water before draining. Drain the spaghetti in a colander and set aside.

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

Add 1 cup finely chopped yellow onion and a pinch of salt. Sauté until translucent and beginning to brown, about 5–7 minutes.

Add 4 minced garlic cloves and sauté 30–60 seconds until fragrant, taking care not to burn.

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize slightly, which deepens the tomato flavor.

Add the 28 oz crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon sugar, 1 teaspoon red pepper flakes, 1 teaspoon salt, and 1 teaspoon black pepper. Stir to combine.

Bring sauce to a gentle simmer, reduce heat to low, and simmer uncovered for 10–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning as needed.

If using, stir in the torn fresh basil leaves in the last minute of simmering.

Add the drained spaghetti to the sauce pan (or transfer sauce to the pasta pot) and toss to combine over low heat.

Add 2 tablespoons unsalted butter and up to 1 cup reserved pasta cooking water, adding a few tablespoons at a time, tossing between additions until the sauce clings to the pasta and reaches desired consistency.

Turn off heat. Stir in 1 cup grated Parmesan and 1 teaspoon extra-virgin olive oil to enrich the sauce and gloss the noodles. Taste and adjust salt and pepper.

Serve immediately, topped with extra grated Parmesan and additional torn basil if desired.