Spaghetti Recipe

Boil pasta water

Bring 4 L of water to a rolling boil in a large pot. Add 1 tablespoon coarse salt to the boiling water.

Cook spaghetti

Add 400 g dried spaghetti to the boiling water and stir immediately to prevent sticking. Cook uncovered, stirring occasionally, following package instructions for al dente (typically 8–10 minutes).

Reserve pasta water & drain

Before draining, ladle out and reserve about 120 ml of the starchy pasta cooking water. Drain the spaghetti in a colander and set aside.

While the water is heating or pasta cooks, heat 2 tablespoons extra-virgin olive oil in a large skillet or saucepan over medium heat.

Add the finely diced onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes.

Add the minced garlic and cook for 30–60 seconds until fragrant, taking care not to brown it.

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

Pour in 800 g crushed tomatoes. Stir to combine with the aromatics and tomato paste.

Add 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon sugar (optional), 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Stir, then bring the sauce to a gentle simmer.

Reduce heat to low and simmer the sauce, partially covered, for 10–15 minutes, stirring occasionally, until slightly thickened and flavors meld.

Add the drained spaghetti into the skillet with the sauce (if your skillet is not large enough, return sauce to the pasta pot). Toss to coat.

Add about 60–120 ml of the reserved pasta cooking water as needed, a little at a time, to loosen the sauce and create a silky emulsion that clings to the noodles.

Stir in 1 teaspoon extra-virgin olive oil and 50 g grated Parmesan or Pecorino. Toss thoroughly so the cheese melts into the sauce, coating the spaghetti. Taste and adjust seasoning with additional salt and pepper if needed.

Serve immediately, topped with torn fresh basil leaves and extra grated cheese at the table.