Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Pomodoro Sauce
Finishing & Garnish
Method
Pasta
- 1
Boil water
Bring a large pot (at least 5–6 quarts) of water to a rolling boil. Add the coarse salt once boiling.
- 2
Cook spaghetti
Add the dried spaghetti to the boiling water and cook according to package instructions minus 1 minute for al dente (typically 8–10 minutes). Stir occasionally to prevent sticking.
- 3
Reserve pasta water and drain
Before draining, ladle out and reserve about 1 cup of the starchy pasta cooking water. Drain the pasta and set aside while finishing the sauce.
Pomodoro Sauce
- 4
Sweat onion
Heat 3 tbsp olive oil in a large skillet or sauté pan over medium heat. Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until translucent and softened, about 6–8 minutes—do not brown.
- 5
- 6
Build tomato base
Stir in the tomato paste and cook for 1 minute to deepen flavor. Add the crushed tomatoes, stir to combine, and bring the mixture to a gentle simmer.
- 7
Season and simmer
Add the sugar, dried oregano, red pepper flakes, 1 tsp salt, and 1 tsp black pepper. Reduce heat to low and let the sauce simmer gently, uncovered, for 12–20 minutes until it thickens slightly and the flavors meld. Taste and adjust seasoning if needed.
Finish & Serve
- 8
Combine pasta and sauce
Add the drained spaghetti to the skillet with the pomodoro sauce. Toss to combine over low heat. If the sauce seems too thick or you need the pasta to glide, add reserved pasta water, a few tablespoons at a time, until you reach a silky consistency (usually 1/4–1/2 cup).
- 9
Enrich and basil
Turn off the heat and stir in 1 tbsp unsalted butter (optional) and 1 tsp olive oil for shine. Tear half of the fresh basil leaves and toss into the pasta to wilt slightly; reserve remaining leaves for garnish.
- 10
