Spaghetti With Tomato Sauce Recipe
Make Spaghetti With Tomato Sauce Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Tomato Sauce
Finishing
Method
Pasta
- 1
Bring water to a boil
In a large pot, bring 4 liters of water to a rolling boil. Stir in 1 tablespoon kosher salt.
- 2
Cook spaghetti
Add 400 g dried spaghetti to the boiling water, stir to prevent sticking, and cook uncovered according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup (240 ml) pasta cooking water, then drain the spaghetti.
Tomato Sauce
- 3
Sweat onion and garlic
While the pasta cooks, heat 3 tablespoons extra-virgin olive oil in a large skillet or saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.
- 4
Build the sauce
Stir in 2 tablespoons tomato paste and cook 1 minute to deepen flavor. Add the 800 g crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon sugar (if using), and 1/4 teaspoon red pepper flakes (if using). Stir to combine.
- 5
Simmer
Bring the sauce to a gentle simmer, reduce heat to low, and cook uncovered for 12–15 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld.
- 6
Season
Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning — add more salt, sugar, or red pepper flakes as needed.
Finishing
- 7
Combine pasta and sauce
Return the drained spaghetti to the pot or add directly to the skillet with the sauce. Add 1 tablespoon unsalted butter and about 1/4 to 1/2 cup (60–120 ml) reserved pasta cooking water as needed to loosen and emulsify the sauce. Toss continuously over low heat for 1–2 minutes until the pasta is evenly coated and the sauce clings to the strands.
- 8
Serve
Divide the spaghetti among plates or bowls. Sprinkle 50 g grated Parmesan cheese over top and garnish with torn fresh basil leaves if using. Serve immediately.