Noddle + Tomato Sauce + Parmesan Recipe

Fill a large pot with 4 liters of water and bring to a rolling boil. Add 2 tablespoons kosher salt — the water should taste like the sea.

Add 12 oz dry spaghetti and cook uncovered, stirring occasionally, according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside. Do not rinse.

While the pasta cooks, heat 2 tablespoons olive oil in a large skillet or shallow saucepan over medium heat until shimmering.

Add 1 cup finely diced yellow onion and a pinch of salt. Cook, stirring occasionally, until the onion is softened and translucent, about 5–7 minutes.

Add 3 minced garlic cloves and cook for 30–45 seconds until fragrant, stirring to avoid browning.

Stir in 1 tablespoon tomato paste and cook for 1 minute to deepen the flavor.

Pour in one 28 oz can crushed tomatoes. Add 1 teaspoon dried oregano, 1 teaspoon dried basil (or Italian seasoning), 1 teaspoon sugar (optional), 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon red pepper flakes (if using). Stir to combine.

Add up to 1 cup reserved pasta cooking water (or plain water) to loosen the sauce and bring to a gentle simmer. Reduce heat to low and simmer uncovered for 10–15 minutes, stirring occasionally, until slightly thickened and flavors meld. Taste and adjust seasoning.

When the sauce is just about ready and the pasta is drained, add 1 tablespoon unsalted butter to the sauce and stir until melted. This adds gloss and rounds the flavor.

Add the drained pasta directly to the sauce in the skillet. Toss vigorously with tongs or two forks to coat the strands, adding a splash of reserved pasta water as needed to create a silky emulsion and help the sauce adhere (use more or less than the 1 cup, adding a few tablespoons at a time).

Stir in 3 oz freshly grated Parmesan cheese off heat so it melts into the sauce and helps thicken it. If the sauce seems dry, add a tablespoon or two of pasta water.

Taste and adjust salt, pepper, and red pepper flakes. If desired, drizzle 1 teaspoon olive oil and fold in torn fresh basil leaves for brightness.

Serve immediately, dividing into portions and topping each serving with additional grated Parmesan.