Spaghetti Recipe

Bring water to a boil

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 water and stir immediately to prevent sticking. Cook uncovered, stirring occasionally, until al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup (240 ml) pasta cooking water, then drain the pasta in a colander.

Sweat the 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 chopped onion and sauté until translucent, about 6–8 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant, stirring so garlic does not brown.

Build the sauce

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to deepen flavor. Pour in 28 oz crushed tomatoes, then add 1 teaspoon dried oregano, 1 teaspoon dried basil, 0.25 teaspoon red pepper flakes, 1 teaspoon sugar (optional), 1 teaspoon salt, and 0.5 teaspoon black pepper. Bring sauce to a gentle simmer.

Simmer

Reduce heat to low and simmer the sauce, partially covered, for 10–15 minutes, stirring occasionally, to thicken and meld flavors. Taste and adjust seasoning as needed.

Finish the pasta in the sauce

Add the drained pasta to the skillet with the sauce over low heat. Add 1 tablespoon unsalted butter and 1/2 cup reserved pasta water as needed (start with 1/4 cup) to create a silky sauce that coats the spaghetti. Toss continuously for 1–2 minutes until the sauce clings to the pasta. If sauce seems thick, add more reserved pasta water a few tablespoons at a time.

Add basil and cheese

Remove from heat and stir in 8 torn fresh basil leaves and 1/2 cup grated Parmesan. Taste and adjust salt and pepper.

Serve

Divide spaghetti among 4 plates or bowls. Drizzle each serving with about 1 teaspoon extra-virgin olive oil and sprinkle additional Parmesan if desired. Serve immediately.