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Ingredients
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Pasta
Mother Sauce (Tomato Sauce)
Garnish
Method
Cooking Pasta
- 1
Boil Water
In a large pot, bring water to a rolling boil. Add 2 tablespoons of salt to the boiling water.
- 2
Cook Spaghetti
Add 400g of spaghetti to the boiling water. Cook according to package instructions until al dente, usually about 8-10 minutes.
- 3
Drain Pasta
Once cooked, drain the spaghetti in a colander and set aside. Reserve about 1 cup of pasta water for later use.
Making Tomato Sauce
- 4
Sauté Aromatics
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion and sauté until translucent, about 5 minutes.
- 5
Add Garlic
Add 3 minced garlic cloves to the skillet and sauté for an additional 1-2 minutes until fragrant.
- 6
Add Tomatoes
Pour in 800g of canned whole tomatoes, crushing them with a spoon as you add them. Stir to combine.
- 7
Season Sauce
Add 1 teaspoon of salt, 1 teaspoon of sugar, 0.5 teaspoon of black pepper, and 1 teaspoon of dried oregano to the sauce. Stir well.
- 8
Simmer Sauce
Reduce heat to low and let the sauce simmer for about 20-30 minutes, stirring occasionally.
- 9
Add Fresh Basil
Just before serving, stir in 10 fresh basil leaves into the sauce to enhance the flavor.
Combining and Serving
- 10
Combine Pasta and Sauce
Add the drained spaghetti to the skillet with the sauce. Toss gently to coat the spaghetti evenly with the sauce. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
- 11
Serve
Plate the spaghetti, then garnish with 50g of grated Pecorino cheese and a few fresh basil leaves. Serve immediately.