Spaghetti Recipe

Bring water to a boil

In a large stockpot, bring 4 liters of water to a rolling boil over high heat. Add 1 tablespoon kosher salt once boiling.

Cook spaghetti

Add 1 lb dried spaghetti to the boiling salted water and stir immediately to prevent sticking. Cook uncovered, stirring occasionally, according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the spaghetti in a colander. Toss the drained spaghetti with 1 teaspoon olive oil to keep strands separate and prevent sticking.

Prepare aromatics

While the pasta cooks (or before), heat 2 tablespoons extra-virgin olive oil in a medium saucepan over medium heat. Add 1 cup finely chopped yellow onion and sauté 6–8 minutes until soft and translucent. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant but not browned.

Add tomatoes and seasonings

Stir in 2 tablespoons tomato paste and cook 1 minute to deepen flavor. Add 28 oz crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon sugar, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon red pepper flakes. Stir to combine.

Simmer

Bring the sauce to a gentle simmer, then reduce heat to low. Simmer uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld. If the sauce becomes too thick, add up to 1/2 cup reserved pasta water to reach desired consistency.

Finish sauce

Taste and adjust seasoning with additional salt or sugar if needed. Stir in 2 tablespoons chopped fresh basil (optional) in the last minute of cooking, then remove from heat.

Combine spaghetti and sauce: Add the drained spaghetti to the saucepan with the marinara (or return sauce to the large pot and add pasta). Toss gently over low heat for 1–2 minutes so the pasta absorbs some sauce. If needed, add reserved pasta water a tablespoon at a time to help the sauce cling and reach preferred consistency.

Serve: Divide the sauced spaghetti onto plates or a serving tray. Sprinkle each portion with grated Parmesan (about 1/2 cup total) and drizzle with 1 teaspoon extra-virgin olive oil. Garnish with additional fresh basil if desired.