Pasta Recipe

Boil water and cook pasta

Pour 6 cups of water into a large pot and bring to a rolling boil over high heat. Add 1 tablespoon kosher salt. Add 12 oz dried spaghetti and cook, stirring occasionally, until al dente according to package instructions (usually 8–10 minutes).

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

Sauté aromatics

While the pasta cooks, heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium heat until the butter melts and foams. Add the 4 sliced garlic cloves and the minced shallot and cook, stirring, until softened and fragrant, about 1–2 minutes. Do not let the garlic brown.

Build the tomato sauce

Stir in 1 tablespoon tomato paste and cook 30 seconds to deepen flavor. Add the 14.5 oz crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon red pepper flakes, 1 teaspoon granulated sugar, 1 teaspoon black pepper, and 1 teaspoon kosher salt. Bring the sauce to a gentle simmer over medium-low heat and let cook for 6–8 minutes, stirring occasionally, to thicken slightly and meld flavors.

Combine pasta and sauce

Add the drained pasta to the skillet with the tomato sauce. Pour in up to 1 cup reserved pasta cooking water, a few tablespoons at a time, tossing until the sauce evenly coats the pasta and the sauce reaches a glossy, slightly loose consistency. You may not need the full cup — add to achieve desired sauciness.

Finish and serve

Turn off the heat and stir in 1 cup grated Parmesan and 1 cup torn fresh basil leaves until wilted and incorporated. Taste and adjust seasoning with additional salt, pepper, or a pinch of sugar if needed. If using, add 1 teaspoon lemon zest for brightness. Divide among plates and serve immediately, passing extra Parmesan if desired.