Add 12 oz dried pasta to the boiling salted water and cook uncovered, stirring occasionally, until al dente according to package instructions (usually 8–11 minutes). Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta and set aside.

Sauce Base

Sweat aromatics

While the pasta cooks, heat 3 tablespoons extra-virgin olive oil and 1 tablespoon butter in a large skillet over medium heat. Add 1 cup finely diced yellow onion and cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add 4 minced garlic cloves and cook until fragrant, about 30–45 seconds, careful not to brown the garlic.

Tomato Sauce

Build the sauce

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize slightly. Add the 28 oz crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/4 teaspoon crushed red pepper flakes, 1 teaspoon granulated sugar, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Stir to combine.

Simmer

Bring the sauce to a gentle simmer, reduce heat to low, and cook uncovered 10–15 minutes, stirring occasionally, until the sauce thickens slightly and flavors concentrate. Taste and adjust seasoning if necessary (add more salt, pepper, or sugar in small increments).

Finish & Garnish

Combine pasta and sauce

Add the drained pasta to the skillet with the sauce. If your skillet is too small, return pasta to the pot and pour sauce over it. Add up to 1/2 cup reserved pasta cooking water a little at a time and toss to coat until the sauce clings to the pasta and you reach the desired sauciness.

Finish flavors

Stir in 1/4 cup torn fresh basil leaves and 1 tablespoon extra-virgin olive oil. Add 1/2 cup freshly grated Parmesan and toss until the cheese is melted into the sauce and evenly distributed. Taste and adjust seasoning.

Serve

Divide pasta among 4 plates or bowls, top with additional grated Parmesan and a few torn basil leaves if desired. Serve immediately.