Spaghetti Recipe

Bring a large pot (at least 6-quart) of water to a rolling boil over high heat. Add 2 tablespoons kosher salt once boiling.

Add the dried spaghetti to the boiling water. Stir immediately to prevent sticking and maintain a gentle boil. Cook according to package instructions until al dente (usually 8–10 minutes).

About 1 minute before the pasta is done, ladle out and reserve 1/2 cup of the pasta cooking water, then drain the spaghetti in a colander.

While the water is heating (or before cooking pasta), heat 2 tablespoons extra-virgin olive oil in a wide sauté pan over medium heat.

Add the finely chopped onion and cook, stirring occasionally, until translucent and softened, about 6–8 minutes. Reduce heat if onions begin to brown too quickly.

Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to burn it.

Stir in 1 tablespoon tomato paste and cook 1 minute to caramelize slightly, which deepens the tomato flavor.

Pour in the 28 oz crushed tomatoes, stir to combine, then add dried oregano, dried basil, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon sugar (if using). Add red pepper flakes if you want a touch of heat.

Bring sauce to a gentle simmer, then reduce heat to low and cook, uncovered, stirring occasionally, for 10–15 minutes to thicken slightly and let flavors meld. Taste and adjust seasoning.

When the sauce is nearly ready and the pasta is drained, add the drained hot spaghetti directly into the simmering sauce pan (or transfer sauce to the pot with the pasta).

Add about 1/2 cup reserved pasta cooking water and 1 tablespoon unsalted butter to the pasta and sauce. Toss vigorously with tongs or two forks over medium heat for 1–2 minutes so the starch in the water and butter emulsify with the sauce, coating the spaghetti evenly. Add more reserved water a tablespoon at a time if needed to reach desired consistency.

Remove from heat, stir in torn fresh basil leaves, and taste for final seasoning. Adjust salt and pepper if needed.

Serve immediately, dividing into 4 portions. Top each portion with grated Parmesan or Pecorino, and drizzle a little olive oil over each plate. Garnish with extra basil if desired.