#3 Spaghetti W/garlic Bread & Drink Recipe

Prepare pasta water and cook spaghetti

Fill a large pot with about 4–5 quarts (4–5 L) of water and bring to a rolling boil. Add 1 tablespoon salt. Add the 12 oz dried spaghetti and cook, stirring occasionally, until al dente (follow package time, usually 8–10 minutes). Reserve 1 cup (240 ml) of pasta cooking water, then drain the pasta and set aside. Do not rinse.

Make the sauce base

While the pasta cooks, heat 2 tablespoons extra-virgin olive oil in a large skillet or saucepan over medium heat. Add 1/2 cup finely diced onion and sauté until translucent, about 4–5 minutes. Add 3 minced garlic cloves and cook, stirring, until fragrant, about 30 seconds—do not let the garlic brown.

Simmer the tomatoes

Stir in 28 oz crushed tomatoes and 2 tablespoons tomato paste. Add 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon granulated sugar, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes if using. Bring to a gentle simmer, then reduce heat to low and simmer, uncovered, 10–15 minutes, stirring occasionally, to meld flavors and thicken slightly.

Finish sauce and combine with pasta

If the sauce becomes too thick, add up to 1/2 cup of the reserved pasta water to loosen it. Taste and adjust seasoning. Stir in 2 tablespoons chopped fresh basil if using. Add the drained spaghetti directly into the skillet with the sauce and toss over low heat for 1–2 minutes so the pasta absorbs sauce. If needed, add more reserved pasta water, 1–2 tablespoons at a time, to reach desired consistency. Serve topped with 1/2 cup grated Parmesan cheese.

Prepare garlic butter

Preheat the oven to 375°F (190°C). In a small bowl, combine 4 tablespoons softened unsalted butter, 3 minced garlic cloves, 2 tablespoons finely chopped fresh parsley, 1 teaspoon olive oil (optional), 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix until smooth and evenly combined.

Assemble and bake

Slice the baguette or loaf lengthwise (or into 1-inch slices for individual pieces). Spread the garlic butter mixture evenly over the cut sides of the bread. Place on a baking sheet, buttered side up. Bake in the preheated oven for 8–12 minutes, until the bread is heated through and the edges are golden. For a crispier top, switch the oven to broil for the last 1–2 minutes—watch carefully to prevent burning. Remove and let rest 1–2 minutes before slicing (if not pre-sliced).

Chill a 16 oz glass and pour the cold sparkling water or soda over ice if desired. Garnish with 1 lemon wedge on the rim and serve alongside the spaghetti and garlic bread.