Italiano Pasta Recipe

Boil water

Bring 1.5 liters of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt to the water.

Cook pasta

Add 100 g dry spaghetti or linguine and stir to prevent sticking. Cook uncovered, stirring occasionally, until al dente per package instructions (typically 8–10 minutes). Reserve 120 ml (about 1/2 cup) of the pasta cooking water, then drain the pasta and toss immediately with 1 teaspoon olive oil to prevent sticking.

Sweat aromatics

In a medium saucepan over medium heat, warm 2 tablespoons olive oil. Add 1/2 cup finely diced onion and cook 4–5 minutes until translucent. Add 2 cloves minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Build sauce

Stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor. Add 400 g crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon sugar (optional), 3/4 teaspoon salt and 1/4 teaspoon black pepper. Bring to a gentle simmer.

Simmer

Reduce heat to low and simmer, partially covered, for 15–20 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning.

Finish with basil

Remove from heat and stir in torn fresh basil leaves. If sauce is too thick, thin with up to 1/4 cup reserved pasta water. Toss drained pasta in the sauce so each strand is coated, adding 1–2 tablespoons reserved pasta water if needed to loosen and help sauce adhere.

Melt butter & garlic

In a sauté pan over medium-low heat, melt 3 tablespoons unsalted butter. Add 2 cloves minced garlic and cook gently 30–45 seconds until fragrant but not browned.

Add cream & reduce

Pour in 1 cup heavy cream and bring to a gentle simmer, stirring. Let simmer 3–4 minutes until the cream slightly reduces and thickens.

Finish sauce

Turn heat to low and whisk in 3 tablespoons freshly grated Parmesan until melted and smooth. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper and a pinch (1/8 tsp) grated nutmeg if using. If sauce is too thick, loosen with 1–2 tablespoons reserved pasta water. Toss drained pasta in the sauce over low heat for 30–60 seconds so the sauce clings to the pasta.

Garnish

Finish with chopped parsley and an extra sprinkle of Parmesan before serving.

Toast nuts (optional)

In a small dry skillet over medium heat, toast 2 tablespoons pine nuts or walnuts, shaking the pan, until fragrant and lightly golden, about 2–3 minutes. Remove from heat and let cool slightly.

Blend pesto

In a food processor or blender, combine 2 cups packed fresh basil leaves, toasted nuts, 1 clove garlic, 1/2 cup freshly grated Parmesan, 1/2 teaspoon salt and 1/8 teaspoon black pepper. Pulse while slowly streaming in 1/2 cup extra-virgin olive oil until a smooth but slightly textured sauce forms. Stop and scrape down the sides as needed. Taste and adjust seasoning.

Adjust consistency

If pesto is too thick, thin with 1–2 tablespoons reserved pasta water. Toss drained pasta with 2–3 tablespoons pesto per serving until evenly coated.

For any chosen sauce, combine the drained pasta with the sauce in the pan, tossing to coat. Use reserved pasta water a tablespoon at a time to achieve desired sauce cling and consistency.

Divide into serving bowls. Drizzle a teaspoon extra-virgin olive oil over each portion, sprinkle freshly grated Parmesan (about 1 tablespoon), add fresh basil or parsley leaves and a crack of black pepper to taste.

Serve immediately as a starter portion.