Spaghetti Recipe

Boil pasta water

Pour 4 liters of water into a large pot and bring to a rolling boil over high heat. Once boiling, add 2 tablespoons coarse salt.

Cook spaghetti

Add 12 oz dried spaghetti to the boiling water and cook uncovered, stirring occasionally, until al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup (240 ml) of pasta cooking water, then drain the spaghetti and set aside.

Start the sauce

While the pasta cooks, heat 2 tablespoons extra-virgin olive oil in a large skillet or saucepan over medium heat until shimmering. Add the finely chopped onion and a pinch of salt; cook, stirring occasionally, until the onion is softened and translucent, 5–7 minutes.

Add garlic

Add the minced garlic to the skillet and cook, stirring, for 30–45 seconds until fragrant but not browned.

Build the tomato sauce

Stir in 2 tablespoons tomato paste and cook 1 minute to caramelize slightly. Add the 28 oz crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon red pepper flakes, 1 teaspoon sugar (optional), 1 teaspoon salt, and 1 teaspoon black pepper. Stir to combine.

Simmer

Bring the sauce to a gentle simmer, reduce heat to low, and cook uncovered for 12–15 minutes, stirring occasionally, until the sauce thickens and flavors meld.

Combine pasta and sauce

Add the drained spaghetti to the skillet with the sauce (or transfer sauce to the pot with pasta). Toss to combine over low heat. If the sauce seems too thick or dry, add reserved pasta cooking water a few tablespoons at a time until the sauce coats the pasta evenly (use up to 1/2 cup/120 ml).

Enrich

Stir in 1 tablespoon unsalted butter and half of the grated Parmesan to make the sauce glossy and richer. Taste and adjust salt and pepper as needed.

Plate and garnish

Divide spaghetti among 4 serving plates. Top each serving with torn fresh basil leaves and the remaining grated Parmesan. Add extra black pepper or a drizzle of olive oil if desired.