Spaghetti Recipe

Bring 4 liters of water to a rolling boil in a large pot. Add 2 tablespoons coarse salt once boiling.

Add 12 oz dried spaghetti to the boiling water, stir immediately to separate strands, and cook uncovered according to package for al dente (usually 8–10 minutes). Stir occasionally.

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

While the pasta cooks, heat 2 tablespoons olive oil in a wide skillet or saucepan over medium heat until shimmering.

Add 1 cup finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes.

Add 3 minced garlic cloves and cook 30–60 seconds until fragrant, taking care not to brown.

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize slightly, which deepens flavor.

Add the 28 oz crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp granulated sugar, 1 tsp salt, 1 tsp freshly ground black pepper, and 1 tsp red pepper flakes. Stir to combine.

Bring sauce to a gentle simmer, reduce heat to low, and simmer uncovered for 10–15 minutes to thicken and develop flavor. Taste and adjust salt/pepper as needed.

When the sauce is nearly ready and the pasta is drained, add 2 tablespoons unsalted butter to the sauce and stir until melted.

Add the drained spaghetti to the sauce pan (or transfer sauce to the pasta pot). Toss to combine, adding up to 1 cup reserved pasta water a little at a time to loosen and help the sauce cling to the noodles. Cook together 1–2 minutes so pasta finishes cooking in the sauce.

Remove from heat, stir in torn fresh basil leaves, and taste for final seasoning. Add more salt/pepper if needed.

Serve immediately, topped with grated Parmesan cheese. Offer extra basil and crushed red pepper at the table if desired.