Spaghetti Recipe

Preheat

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it.

Prepare tomatoes: wash and halve the tomatoes lengthwise (or quarter large ones). Arrange cut-side up on the baking sheet in a single layer.

Prepare garlic: trim the top 1/4 inch off each garlic bulb to expose the cloves. Place the bulbs cut-side up on the baking sheet among the tomatoes.

Season: Drizzle the tomatoes and exposed garlic with 3 tablespoons of the olive oil. Sprinkle 1 teaspoon salt, 1/4 teaspoon black pepper, and the red pepper flakes evenly over the tomatoes. Toss gently on the sheet so oil and seasoning coat them; spread them back into a single layer.

Roast: Roast in the preheated oven for 25–30 minutes, until tomatoes are blistered and beginning to collapse and garlic is soft and caramelized. If tomatoes char too quickly, lower oven to 400°F (200°C) and continue until tender.

Cool & Squeeze garlic: Remove from oven and let cool 5 minutes. When cool enough to handle, squeeze the roasted garlic cloves from their skins into a small bowl and mash with a fork; reserve the garlic and any juices.

Transfer the roasted tomatoes (and any pan juices) to a large sauté pan or medium saucepan set over medium heat. Add the remaining 1 tablespoon olive oil.

Use a wooden spoon or potato masher to break down the tomatoes to a chunky sauce. Stir in the mashed roasted garlic.

Season and simmer: Add the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper (adjust to taste), torn basil leaves, and oregano. Reduce heat to medium-low and simmer uncovered for 10–12 minutes to concentrate flavors, stirring occasionally. If sauce thickens too much, add 1–2 tablespoons water or reserved pan juices.

Finish sauce: Taste and adjust seasoning with more salt, pepper, or red pepper flakes as desired. Keep warm on the lowest heat while you cook the pasta.

Boil water: Bring a large pot (at least 4–5 quarts) of water to a rolling boil. Add the 1 tablespoon coarse salt.

Cook spaghetti: Add spaghetti and cook until just shy of al dente (about 1–2 minutes less than package directions), usually 8–9 minutes depending on brand.

Reserve pasta water: Before draining, scoop out and reserve 1 cup of starchy pasta cooking water. Drain the spaghetti.

Finish in sauce: Add the drained spaghetti directly to the skillet with the sauce. Toss gently over low heat for 1–2 minutes to marry flavors. Add up to 1/2 cup reserved pasta water a few tablespoons at a time if needed to loosen and coat the pasta. Stir in the 1 teaspoon olive oil for gloss.

Add Parmigiano: Remove pan from heat and sprinkle in 1/2 cup of the grated Parmigiano Reggiano. Toss or gently fold to combine; the residual heat will melt the cheese into the sauce. Reserve remaining Parmigiano for serving.

Add fresh mozzarella: Scatter torn fresh mozzarella or bocconcini pieces over the hot pasta. Let sit 1–2 minutes so cheese softens and becomes slightly melty but still retains some texture.

Plate: Divide spaghetti between 4 plates or bowls. Sprinkle remaining 1/4 cup Parmigiano over each portion. Garnish with the remaining fresh basil leaves and a grind of black pepper.

Serve immediately: Serve hot. Offer extra Parmigiano and red pepper flakes at the table.