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Ingredients
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Pasta
San Marzano Tomato Sauce
Finishing & Garnish
Method
Pasta
- 1
Bring water to boil
In a large pot, bring 4 cups of water to a rolling boil. Add 1 tablespoon kosher salt to the water.
- 2
Cook fusilli
Add 12 oz fusilli to the boiling salted water and cook until al dente according to package directions (typically 9–11 minutes). Stir occasionally to prevent sticking. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
San Marzano Tomato Sauce
- 3
- 4
Sweat onion and garlic
In a large sauté pan over medium heat, warm 2 tablespoons extra-virgin olive oil. Add 1/2 cup finely diced yellow onion and cook, stirring, until soft and translucent, about 4–5 minutes. Add 3 minced garlic cloves and cook until fragrant, about 30–45 seconds, taking care not to brown the garlic.
- 5
Build sauce
Stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor. Add the crushed San Marzano tomatoes, 1/2 teaspoon granulated sugar, 1/2 teaspoon dried oregano, 1/4 teaspoon red pepper flakes (optional), 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Bring to a gentle simmer.
- 6
Simmer and finish
Reduce heat to low and simmer, uncovered, stirring occasionally, until sauce thickens slightly and flavors meld, about 15–20 minutes. Taste and adjust seasoning. Stir in 6 torn fresh basil leaves in the last 2 minutes of simmering.
Combine & Finish
- 7
Return the drained fusilli to the empty (but warm) pasta pot or a large sauté pan. Add 1/2 to 3/4 cup reserved pasta cooking water and 2–3 ladlefuls of the hot San Marzano sauce. Toss to coat the pasta, then add the remaining sauce and continue to toss over low heat until the pasta and sauce are fully integrated, about 1–2 minutes. If the sauce seems too thick, add more reserved pasta water 1 tablespoon at a time to reach a glossy, clingy consistency.
- 8
Turn off the heat and stir in 3/4 cup finely grated graviera cheese, reserving 2 tablespoons for serving. Taste and adjust salt and pepper as needed. Drizzle 1 teaspoon extra-virgin olive oil over the pasta and toss gently.
- 9
Plate the pasta into warm bowls, garnish each portion with the reserved grated graviera and fresh basil leaves, and finish with a light crack of black pepper. Serve immediately.