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Spaghetti Recipe

Name: Stallas Spaghetti Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz dried spaghetti; 4 l water; 1 tbsp kosher salt (for pasta water); 1 tsp extra-virgin olive oil; 2 tbsp extra-virgin olive oil; 1 cup yellow onion, finely diced; 4 cloves garlic cloves, minced; 28 oz crushed tomatoes (canned); 2 tbsp tomato paste; 1 tsp dried oregano; 1 tsp dried basil; 1 tsp granulated sugar; 1 tsp red pepper flakes; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 cup water or low-sodium chicken/vegetable broth; 1 cup fresh basil leaves, torn; 1 tbsp butter (optional, for finishing); 0.5 cup grated Parmesan cheese; 0.25 cup fresh basil leaves

Inspired by Stalla

Time40m

Serves4

Marinara

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Ingredients

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Pasta

12 oz dried spaghetti

16.9 cup (4 l) water

1 tbsp kosher salt (for pasta water)

1 tsp extra-virgin olive oil

Marinara Sauce

2 tbsp extra-virgin olive oil

1 cup yellow onion, finely diced

4 cloves Garlic cloves, minced

28 oz crushed tomatoes (canned)

2 tbsp tomato paste

1 tsp Dried oregano

1 tsp dried basil

1 tsp granulated sugar

1 tsp Red pepper flakes

1 tsp kosher salt

1 tsp freshly ground black pepper

1 cup water or low-sodium chicken/vegetable broth

1 cup fresh basil leaves, torn

1 tbsp butter (optional, for finishing)

To Serve (optional)

1/2 cup Grated Parmesan cheese

1/4 cup Fresh basil leaves

Method

Pasta

Bring water to a boil

Fill a large pot with 4 liters (about 16 cups) of water and bring to a rolling boil over high heat.

Salt the water

Once boiling, add 1 tablespoon kosher salt. The water should taste like the sea; this seasons the pasta.

Cook spaghetti

Add 12 oz dried spaghetti and stir to separate. Cook uncovered at a rolling boil, stirring occasionally, following package directions for al dente (usually 8–10 minutes).

Reserve pasta water and drain

Before draining, scoop out and reserve 1 cup of the starchy cooking water. Drain the pasta in a colander and toss immediately with 1 teaspoon olive oil to prevent sticking if not combining with sauce right away.

Marinara Sauce

Sweat the onions

Heat 2 tablespoons extra-virgin olive oil in a wide skillet or medium saucepan over medium heat. Add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until translucent and soft, about 6–8 minutes — do not brown.

Add garlic

Add the minced garlic and cook for 30–45 seconds until fragrant, stirring constantly so it doesn’t burn.

Build tomato base

Stir in 2 tablespoons tomato paste and cook 1–2 minutes, stirring constantly, to caramelize slightly and deepen flavor.

Add tomatoes and seasonings

Pour in the 28 oz crushed tomatoes and 1 cup water or broth. Add 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon granulated sugar, 1 teaspoon red pepper flakes, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Stir to combine.

Simmer the sauce

Bring the sauce to a gentle simmer, then reduce heat to low. Simmer uncovered, stirring occasionally, 15–20 minutes until flavors meld and sauce thickens slightly. Taste and adjust salt, pepper, or sugar as needed.

Finish with basil and butter

Stir in 1 cup torn fresh basil leaves and 1 tablespoon butter (optional) off the heat; the butter adds silkiness. Adjust seasoning if necessary.

Combine with pasta

Add the drained spaghetti directly to the sauce pan (or transfer sauce to the pasta pot). Toss over low heat for 1–2 minutes so the pasta absorbs sauce. If the sauce seems too thick, add some reserved pasta water, a few tablespoons at a time, until desired consistency is reached.

To Serve

Divide the sauced spaghetti among 4 plates or bowls. Top with grated Parmesan and additional torn basil if using. Serve immediately.