Pomodoro Recipe

Boil pasta

Bring a large pot (at least 6 quarts) of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz spaghetti and cook until just shy of al dente according to package instructions (typically 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the spaghetti and set aside.

Sweat aromatics

In a wide heavy-bottomed skillet or saucepan over medium heat, warm 3 tablespoons extra-virgin olive oil until shimmering. Add 1 cup finely diced yellow onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent (6–8 minutes). Add 4 minced garlic cloves and cook 30–60 seconds until fragrant but not browned.

Build sauce

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to remove raw flavor. Add the full 28 oz can of crushed tomatoes, 1 teaspoon granulated sugar, 1 teaspoon dried oregano, 1 bay leaf, and 1.5 teaspoons salt. Bring the mixture to a gentle simmer.

Slow simmer

Reduce heat to low so the sauce maintains a gentle simmer (small steady bubbles). Partially cover and simmer, stirring occasionally, for 25–35 minutes to concentrate flavors. If the sauce becomes too thick, stir in up to 1/2 cup water or some reserved pasta water to reach a saucy consistency. In the last 5 minutes of simmering, add 8 torn fresh basil leaves and 1.5 teaspoons freshly ground black pepper.

Adjust seasoning

Taste and adjust salt and pepper as needed, removing the bay leaf before finishing.

Combine pasta and sauce: Return the drained spaghetti to the pot or to the skillet with the pomodoro sauce over low heat. Add 1–2 tablespoons reserved pasta water if the sauce needs loosening. Add 2 tablespoons unsalted butter and toss vigorously (or stir) for 1–2 minutes so the sauce clings to the pasta and develops a silky texture.

Plate and garnish: Divide pasta into four servings. Top each portion with approximately 3 tablespoons (about 0.1875 cup) grated aged Parmesan (total 3/4 cup across 4 servings). Finish with torn basil leaves and a generous crack of extra freshly ground black pepper (about 1/8–1/4 teaspoon per plate). Serve immediately.