Italian Pasta Recipe
Make Italian Pasta 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
Sauce
Finish & Garnish
Method
Pasta
- 1
Bring 4 liters (about 1 gallon) of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt to the boiling water.
- 2
Add 12 oz dry spaghetti or linguine and cook according to package instructions until al dente (usually 8–10 minutes). Stir occasionally to prevent sticking.
- 3
Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside. Do not rinse.
Sauce
- 4
In a large sauté pan or shallow Dutch oven over medium heat, add 3 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter. Heat until the butter melts and begins to foam.
- 5
Add 1 cup finely diced yellow onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes.
- 6
Add 4 cloves minced garlic and cook for 30–45 seconds until fragrant, taking care not to brown it.
- 7
Stir in 2 tablespoons tomato paste and cook, stirring, for 1–2 minutes to deepen the flavor.
- 8
Add the 28 oz crushed tomatoes to the pan and stir to combine with the tomato paste and aromatics.
- 9
Season the sauce with 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon red pepper flakes (adjust to taste), 1 teaspoon granulated sugar, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Stir well.
- 10
Bring the sauce to a gentle simmer, then reduce heat to low and let simmer uncovered for 12–15 minutes, stirring occasionally, until it thickens slightly.
- 11
If the sauce becomes too thick or needs loosening, stir in up to 1/2 cup reserved pasta water (or plain water) a few tablespoons at a time until you reach a silky consistency.
Finish & Serve
- 12
Add the drained pasta directly into the sauce pan. Toss and cook together over low heat for 1–2 minutes so the pasta absorbs the sauce and the flavors marry. If needed, add a splash more reserved pasta water to help the sauce coat the pasta.
- 13
Turn off the heat and stir in 1/4 cup torn fresh basil and 1/2 cup grated Parmesan. Drizzle 1 teaspoon extra-virgin olive oil over the pasta and toss to combine. Taste and adjust seasoning with salt and pepper if necessary.
- 14
Serve hot, garnished with additional basil leaves and grated Parmesan if desired.