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Ingredients
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Pasta
Marinara Sauce
To Finish / Garnish
Method
Pasta
Bring water to a boil
Place 4 liters (about 1 gallon) of water in a large pot, add 1 tablespoon kosher salt and bring to a rolling boil over high heat.
Cook spaghetti
Add 12 oz dried spaghetti to the boiling water and stir to prevent sticking. Cook uncovered, stirring occasionally, until al dente according to package directions (usually 8–10 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta.
Marinara Sauce
Sweat the aromatics
While the pasta water heats, heat 2 tablespoons extra-virgin olive oil in a large sauté pan or shallow saucepan over medium heat. Add 1 cup finely chopped onion and a pinch of salt; cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Add 4 minced garlic cloves and cook for 30–45 seconds until fragrant, taking care not to brown the garlic.
Build the tomato base
Stir in 2 tablespoons tomato paste and cook 1–2 minutes to deepen the flavor. Add the entire 28 oz can of crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon granulated sugar, 1 teaspoon red pepper flakes, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Stir to combine.
Simmer
Bring the sauce to a gentle simmer, then reduce heat to low and cover partially. Simmer for 15–20 minutes, stirring occasionally, to let flavors meld and the sauce thicken slightly. Taste and adjust seasoning if needed.
Finish with fresh basil
Remove the sauce from heat and stir in 1 cup torn fresh basil leaves (if using). Taste and adjust salt, pepper or sugar as desired.
To Finish / Combine
Finish pasta in sauce
Return the pan with sauce to medium-low heat. Add the drained spaghetti to the sauce along with 2 tablespoons unsalted butter and up to 1/2 cup reserved pasta cooking water, a few tablespoons at a time, until the sauce coats the pasta smoothly. Toss continuously for 1–2 minutes so the starch in the water helps emulsify the sauce.
Serve and garnish
Divide pasta among 4 plates. Sprinkle each serving with freshly grated Parmesan (about 1/4 cup per serving), drizzle a little extra-virgin olive oil (about 1/4 tsp per serving) if desired, and add extra torn basil leaves. Serve immediately.