Spaghetti Recipe

Bring water to boil

Pour 4 liters of water into a large pot and bring to a rolling boil over high heat. Add 2 tablespoons kosher salt once boiling.

Cook spaghetti

Add 12 oz dried spaghetti to the boiling water, stir immediately to prevent sticking, and cook uncovered at a vigorous simmer until al dente (about 9–11 minutes). Stir occasionally. Reserve 1 cup (240 ml) of pasta cooking water before draining.

Drain the spaghetti in a colander and do not rinse. Return drained pasta to the pot or leave in the colander until sauce is ready.

Sweat onions

While the water heats or pasta cooks, heat 2 tablespoons extra-virgin olive oil in a large skillet or saucepan over medium heat. Add 1 cup finely chopped onion and a pinch of salt. Cook, stirring occasionally, until translucent and soft, about 5–7 minutes.

Add garlic

Add 3 minced garlic cloves to the onions and cook until fragrant, about 30–45 seconds, taking care not to brown the garlic.

Build the sauce

Stir in 2 tablespoons tomato paste and cook 1 minute to caramelize slightly. Add 28 oz crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon sugar, 1 teaspoon salt, 1 teaspoon freshly ground black pepper and 1 teaspoon red pepper flakes. Stir to combine.

Simmer

Bring sauce to a gentle simmer, then reduce heat to low and simmer uncovered for 12–15 minutes, stirring occasionally, until slightly thickened and flavors have melded. Taste and adjust seasoning with more salt or sugar if needed.

Combine pasta and sauce

Add the drained spaghetti directly to the skillet with the sauce (if skillet is too small, return both pasta and sauce to the large pot). Toss to coat, adding up to 1 cup reserved pasta water a little at a time to loosen and emulsify the sauce until it clings to the pasta (you may not need the full cup).

Finish with butter and oil

Stir in 2 tablespoons unsalted butter and 1 tablespoon olive oil off the heat to add silkiness and shine. Toss until the butter is melted and evenly distributed.

Add herbs and cheese

Fold in 1 cup torn fresh basil leaves and 3/4 cup of the grated Parmesan (reserve remaining for serving). Taste and adjust seasoning with additional salt, pepper, or red pepper flakes if desired.

Serve

Divide spaghetti among 4 warm plates or bowls. Sprinkle with remaining Parmesan and an extra drizzle of olive oil or torn basil as garnish. Serve immediately.