Spaghetti Pasta Recipe

Bring water to a boil

In a large pot, bring 4 L of water to a rolling boil. Add 1 tbsp coarse salt once boiling.

Cook spaghetti

Add 400 g dried spaghetti to the boiling, salted water and stir immediately to prevent sticking. Cook uncovered according to package directions until al dente (usually 8–10 minutes). Stir occasionally.

Reserve cooking liquid and drain

Before draining, reserve 120 ml (about 1/2 cup) of pasta cooking liquid. Drain the spaghetti in a colander and return to the pot. Toss with 1 tsp olive oil to prevent sticking and set aside; keep warm.

Sauté aromatics

While the pasta cooks, heat 2 tbsp extra-virgin olive oil in a large skillet over medium heat. Add 1 cup finely chopped onion and cook, stirring, until soft and translucent, 5–7 minutes. Add 3 minced garlic cloves and cook for 30–60 seconds until fragrant but not browned.

Develop tomato flavor

Stir in 1 tbsp tomato paste and cook 1–2 minutes, stirring, until the paste darkens slightly.

Add tomatoes and season

Pour in 800 g canned crushed tomatoes, 1 tsp sugar, 1 tsp salt, 0.5 tsp black pepper, 1 tsp dried oregano, and 0.25 tsp red pepper flakes (optional). Stir to combine.

Simmer

Bring the sauce to a gentle simmer, then reduce heat to low. Let simmer, partially covered, for 12–15 minutes, stirring occasionally so it doesn’t stick. If the sauce becomes too thick, add up to 120 ml reserved pasta cooking liquid (or water) a little at a time to reach a saucy, clingy consistency.

Combine pasta and sauce

Add the drained spaghetti to the skillet with the tomato sauce (or return sauce to the pasta pot). Toss well over low heat for 1–2 minutes so the pasta finishes cooking in the sauce and the flavors meld. If needed, add a splash of reserved pasta water to loosen.

Enrich and season

Turn off the heat and stir in 1 tbsp unsalted butter until melted and incorporated. Tear and fold in most of the 15 g fresh basil, reserving some leaves for garnish. Taste and adjust salt and pepper if necessary.

Serve

Divide the spaghetti among 4 plates or bowls. Top with the remaining basil leaves and sprinkle with 50 g grated Parmesan or Pecorino if using. Serve immediately.