Pasta Recipe

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt to the boiling water.

Add 12 oz pasta and cook according to package instructions until al dente, usually 8–11 minutes depending on shape. Stir occasionally to prevent sticking.

Before draining, reserve 1/2 cup of the starchy pasta cooking water. Drain the pasta and set aside.

While the pasta cooks, heat 1 tablespoon olive oil in a 10-inch skillet over medium heat.

Add 2 minced garlic cloves and sauté 30–60 seconds until fragrant but not browned.

Stir in 14 oz crushed tomatoes and 1 tsp tomato paste. Bring to a gentle simmer.

Add 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp sugar (if using), 1/2 tsp salt and 1/4 tsp black pepper. Simmer 6–8 minutes to meld flavors, stirring occasionally. Taste and adjust seasoning.

If sauce becomes too thick, thin with a tablespoon or two of reserved pasta water until it reaches the desired consistency.

If using tomato sauce with butter & Parmesan

When tomato sauce is ready and pasta is drained, add the drained pasta directly to the skillet with the tomato sauce. Toss to coat over low heat for 1 minute.

Add 2 tablespoons unsalted butter and 1/2 cup grated Parmesan to the pasta and sauce. Toss vigorously, adding up to 1/2 cup reserved pasta water a little at a time to create a glossy, slightly creamy emulsion. The starch in the water helps bind the butter and cheese to the pasta.

Season with freshly ground black pepper and salt to taste. Remove from heat; garnish with torn basil and extra Parmesan if desired.

If serving pasta plain (no tomato sauce) with butter & Parmesan

Return drained pasta to the pot off the heat, add 2 tablespoons butter and 1/2 cup grated Parmesan. Add reserved pasta water a tablespoon at a time while tossing to create a silky coating. Season to taste and serve.

If you prefer a cream sauce instead of butter & Parmesan, melt 1 tablespoon butter in a skillet over low-medium heat.

Pour in 3/4 cup heavy cream and bring to a gentle simmer, stirring so it doesn’t boil vigorously. Simmer 2–3 minutes until slightly thickened.

Stir in 1/3 cup grated Parmesan until melted and smooth. Add a pinch of grated nutmeg if using. Season with 1/4 tsp salt and 1/4 tsp black pepper; taste and adjust.

Add the drained pasta to the cream sauce and toss to coat, adding reserved pasta water 1–2 tablespoons if needed to loosen the sauce and help it cling to the pasta. Heat together 30–60 seconds and remove from heat.

Serve immediately with extra grated Parmesan and basil if desired.

Scatter torn fresh basil over the plated pasta, sprinkle extra grated Parmesan and a pinch of chili flakes for heat if you like.