Spaghetti Recipe

Bring 4 L of water to a rolling boil in a large pot. Add 2 tbsp kosher salt to the boiling water (it should taste like seawater).

Add 400 g spaghetti to the boiling water and stir immediately to separate strands. Cook uncovered, stirring occasionally, until al dente according to package instructions (usually 8–10 minutes).

Reserve 1 cup (240 ml) of the starchy pasta cooking water, then drain the spaghetti in a colander.

While the pasta cooks, heat 2 tbsp extra-virgin olive oil in a large skillet over medium heat until shimmering.

Peel and finely dice 1 medium yellow onion. Add the onion to the skillet and cook, stirring occasionally, until soft and translucent, about 6–8 minutes.

Peel and mince 4 garlic cloves. Add the garlic to the skillet and cook, stirring constantly, for 30–45 seconds until fragrant, taking care not to brown it.

Stir in 2 tbsp tomato paste and cook 1–2 minutes, stirring, to deepen the flavor.

Add 800 g crushed tomatoes to the skillet and stir to combine.

Stir in 1 tsp dried oregano, 1 tsp dried basil, 1 tsp sugar, 1 tsp red pepper flakes, 1 tsp salt, and 1 tsp black pepper. Bring the sauce to a gentle simmer, then reduce heat to low and simmer uncovered for 10–12 minutes to thicken slightly and develop flavors.

Taste the sauce and adjust seasoning with additional salt or sugar if needed.

When the sauce is ready and the pasta is drained, add the drained spaghetti to the skillet with the sauce. Toss to combine over low heat.

Add 1 cup (240 ml) reserved pasta water a little at a time as needed to loosen the sauce and help it cling to the pasta. You may not need the full cup.

Stir in 2 tbsp unsalted butter and 50 g grated Parmesan until melted and evenly distributed, which will create a silkier sauce.

Drizzle 1 tsp extra-virgin olive oil over the pasta and toss. Tear 6 fresh basil leaves and add them, tossing gently.

Serve immediately, garnishing each plate with extra grated Parmesan and a fresh basil leaf if desired.