Spaghetti Recipe

Boil water and cook spaghetti

Bring 4 liters water to a rolling boil in a large pot. Add 1 tablespoon coarse salt. Add 12 oz dried spaghetti, stirring to separate, and cook uncovered until al dente according to package (usually 8–10 minutes). Reserve 1 cup (240 ml) of pasta cooking water, then drain pasta and set aside.

Prepare aromatics

While the pasta cooks, peel and finely dice 1 yellow onion. Peel and mince 3 garlic cloves. Heat 2 tbsp olive oil in a large skillet or shallow saucepan over medium heat until shimmering.

Add the diced onion to the skillet and cook, stirring occasionally, until translucent and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant; do not burn.

Build the tomato sauce

Stir in 2 tbsp tomato paste and cook 1–2 minutes to remove raw flavor. Add the entire 28 oz crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp sugar, 1 tsp salt, 1 tsp black pepper, and 1 tsp red pepper flakes. Bring to a gentle simmer, then reduce heat to low and simmer uncovered, stirring occasionally, for 10–15 minutes to thicken and blend flavors.

Taste the sauce and adjust seasoning: add a pinch more salt or sugar if the tomatoes taste sharp. Tear or chiffonade 8 fresh basil leaves and stir them into the sauce in the final minute of simmering.

Combine pasta and sauce

Return the drained spaghetti to the pot or to the skillet with sauce. Add 1 tablespoon unsalted butter and 1 cup freshly grated Parmesan. Pour in about 1/2 cup of the reserved pasta cooking water to help emulsify and loosen the sauce; toss vigorously (using tongs) until the pasta is evenly coated and glossy. If the sauce seems too thick, add more reserved pasta water, 1–2 tbsp at a time, until desired consistency is reached.

Serve immediately, dividing into 4 servings. Sprinkle additional Parmesan or torn basil on top if desired.