Pasta Recipe

Bring water to a boil

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

Cook pasta

Add 12 oz of dry pasta and stir to separate. Cook uncovered, stirring occasionally, until pasta is just shy of al dente (follow package time minus 1–2 minutes).

Reserve pasta water and drain: Just before draining, ladle out 1 cup of the starchy pasta cooking water into a heatproof bowl. Drain the pasta and set aside, do not rinse.

Heat oil and butter: While the pasta cooks, heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet or sauté pan over medium heat until butter melts and begins to foam.

Sauté aromatics: Add 1 cup finely diced onion and 3 minced garlic cloves. Cook, stirring frequently, until onion is translucent and soft, about 5–7 minutes. Add 1 teaspoon crushed red pepper flakes in the last minute and stir to release aroma.

Build the tomato sauce: Stir in 2 tablespoons tomato paste into the softened aromatics and cook 1 minute to caramelize. Add the entire 28 oz can of crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp granulated sugar, 1 tsp salt, and 1 tsp freshly ground black pepper. Stir to combine.

Simmer: Bring the sauce to a gentle simmer, reduce heat to low, and let cook, uncovered, 10–12 minutes to thicken and develop flavor. Taste and adjust salt or sugar as needed.

Emulsify sauce with pasta water: Add the drained pasta directly to the skillet with the simmering sauce. Pour in up to 1 cup reserved pasta water, a little at a time, stirring and tossing to coat pasta and create a silky emulsion. Use enough pasta water to reach desired sauce consistency (usually 1/4–3/4 cup).

Add basil and cheese: Remove pan from heat and stir in 1 cup torn fresh basil leaves and 1 cup freshly grated Parmesan. Toss thoroughly so the cheese melts into the sauce and coats the pasta. If sauce seems dry, add a splash more pasta water or 1 tablespoon olive oil.

Finish and serve: Taste and adjust seasoning with additional salt and pepper if needed. If using, grate 1 teaspoon lemon zest over the top for brightness. Divide pasta among plates and garnish with extra Parmesan and basil.