Spaghetti Recipe

Boil water

In a large pot, bring 4 liters of water to a rolling boil over high heat. Add 2 tablespoons kosher salt once boiling.

Cook spaghetti

Add 12 oz dried spaghetti to the boiling salted water, stir to prevent sticking, and cook uncovered according to package instructions until al dente (usually 8–10 minutes). Stir occasionally.

Reserve pasta water and drain

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

Sauté aromatics

While the pasta cooks, heat 2 tablespoons extra-virgin olive oil in a large skillet or saucepan over medium heat. Add 1 cup finely diced onion and sauté until soft and translucent, about 5–7 minutes. Add 3 minced garlic cloves and cook 30–60 seconds until fragrant, stirring to avoid burning.

Build sauce

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to deepen flavor. Add the 28 oz crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon sugar, and 1 teaspoon red pepper flakes. Stir to combine.

Simmer

Add 1 cup water (or some reserved pasta water) to loosen the sauce. Bring to a gentle simmer, reduce heat to low, and cook uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens slightly. Taste and adjust seasoning with 1 teaspoon salt and 1 teaspoon black pepper as needed.

Combine pasta and sauce

Add the drained spaghetti directly into the simmering sauce (or transfer sauce to the pasta pot). Toss to coat, adding up to the reserved pasta water a few tablespoons at a time if the sauce seems too thick, until the spaghetti is evenly coated and glossy, about 1–2 minutes.

Finish

Remove from heat and stir in 1 tablespoon butter and 1 cup grated Parmesan until melted and combined. Taste and correct seasoning with salt and pepper to taste.

Serve

Divide into 4 bowls (servings). Top with chopped fresh basil and an extra sprinkle of Parmesan. Serve immediately.