Italian Recipe
Make Italian Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Tomato-basil sauce
Finishing & garnish
Method
Pasta
Boil water and cook pasta
Bring 4 liters of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt. Add 12 oz dried spaghetti and cook, stirring occasionally, until al dente (about 9–11 minutes or according to package instructions). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
Tomato-basil sauce
Sweat aromatics
While the pasta cooks, heat 3 tablespoons extra-virgin olive oil in a large sauté pan or 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, taking care not to brown the garlic.
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 granulated sugar, 1 teaspoon dried oregano, and 1 teaspoon red pepper flakes. Bring the sauce to a gentle simmer, reduce heat to low, and let simmer uncovered for 12–15 minutes, stirring occasionally so the tomato paste integrates.
Season and finish
Stir in 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 cup torn fresh basil leaves. Taste and adjust seasoning. If sauce is too thick, add up to 1/2 cup reserved pasta cooking water to loosen slightly. Keep sauce on very low heat while finishing pasta.
Finishing & garnish
Combine pasta and sauce
Add the drained al dente spaghetti to the sauce pan (or transfer sauce to the pasta pot if preferred). Add 2 tablespoons unsalted butter and 1/2 cup freshly grated Parmesan. Toss vigorously over low heat for 1–2 minutes to allow the pasta to finish cooking in the sauce and to create a silky emulsion. If needed, add more reserved pasta water a tablespoon at a time to achieve a glossy sauce that coats the pasta.
Plate and garnish
Divide pasta among 4 warm plates. Sprinkle remaining 1/2 cup freshly grated Parmesan on top, tuck fresh basil leaves (about 2 leaves per serving) over each portion, and drizzle 1 teaspoon extra-virgin olive oil across the servings. Serve immediately.
