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Ingredients
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Pasta
Pomodoro Sauce
Finishing
Method
Pasta
Bring water to a boil
In a large pot, bring 4 liters (about 1 gallon) of water to a rolling boil. Add 1 tablespoon of salt once boiling.
Cook spaghetti
Add 12 oz dried spaghetti to the boiling, salted water and cook uncovered, stirring occasionally, until just shy of al dente (follow package time minus 1 minute). Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta quickly.
Pomodoro Sauce
Sweat aromatics
While the pasta water heats, heat 3 tablespoons extra-virgin olive oil in a large skillet or sauté pan over medium heat. Add 1/2 finely diced yellow onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add 3 thinly sliced garlic cloves and cook 30–45 seconds until fragrant, taking care not to brown the garlic.
Build the tomato base
Stir in 1 tablespoon tomato paste and cook for 30 seconds to deepen the flavor. Add the entire 28 oz can of crushed San Marzano tomatoes, 1/2 teaspoon sugar, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon red pepper flakes. Stir to combine.
Simmer
Bring the sauce to a gentle simmer, then reduce heat to low and simmer uncovered for 12–15 minutes, stirring occasionally, until the sauce thickens slightly and the raw tomato taste mellows.
Finish with basil
Remove the pan from heat, stir in 12 torn fresh basil leaves and 2 tablespoons chopped fresh parsley (optional). Taste and adjust seasoning with additional salt or sugar if needed.
Finishing
Combine pasta and sauce
Return the pan with the sauce to low heat. Add the drained spaghetti to the sauce along with 1/2 cup reserved pasta cooking water and 1 tablespoon unsalted butter. Toss vigorously with tongs or two forks for 1–2 minutes so the pasta absorbs the sauce and the sauce emulsifies to coat the strands evenly.
Serve
Remove from heat. Stir in 1/2 cup freshly grated Parmigiano-Reggiano. Divide onto plates, garnish with extra basil leaves, and serve immediately. Offer additional grated cheese and crushed red pepper at the table.