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 kosher salt once boiling — the water should taste like the sea.

Cook pasta

Add 12 oz dried spaghetti or linguine and stir immediately to prevent sticking. Cook until just shy of al dente according to package (about 8–10 minutes for spaghetti). Stir occasionally.

Reserve pasta water

Before draining, scoop out and reserve 1 cup of the starchy cooking water. Then drain the pasta in a colander and set aside.

Sweat aromatics

While pasta cooks, heat 3 tablespoons olive oil and 1 tablespoon butter in a large wide skillet over medium heat. Add the finely diced onion and a pinch of salt; cook 5–7 minutes until softened and translucent but not browned. Add 4 thinly sliced garlic cloves and cook 30–60 seconds until fragrant.

Deglaze and build flavor

Pour 1 tablespoon white wine (or stock) into the skillet to deglaze, scraping any browned bits from the bottom. Let it reduce for about 1 minute.

Add tomatoes and seasonings

Stir in 14 oz crushed tomatoes (or passata) and 1 tablespoon tomato paste. Add 1 teaspoon dried oregano, 1 teaspoon red pepper flakes, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon sugar if using. Reduce heat to low and simmer gently for 8–10 minutes, stirring occasionally. Taste and adjust seasoning.

Combine pasta and sauce

Add the drained pasta directly into the skillet with the sauce. Toss to coat. Add up to 1 cup reserved pasta water a little at a time (start with 1/4 cup) and toss until the sauce clings to the pasta and reaches desired consistency. The starchy water will emulsify the sauce into a silky coating.

Finish with cheese and herbs

Turn off the heat and add 1 cup freshly grated Parmesan and 8 torn basil leaves. Toss vigorously for 30 seconds; the cheese will melt into the sauce and create a creamy finish. If the sauce is too tight, add a tablespoon or two more of reserved pasta water.

Adjust and serve

Taste and adjust salt and pepper. Sprinkle lemon zest (optional) for brightness. Divide into 4 bowls, garnish with extra grated cheese and a drizzle of olive oil if desired, and serve immediately.