Spaghetti Recipe

Boil water and cook pasta

Bring 4 liters (about 1 gallon) of water to a rolling boil in a large pot. Add 1 1/2 tablespoons kosher salt and 1 teaspoon olive oil. Add 12 oz dried spaghetti and stir to separate. Cook uncovered, stirring occasionally, until spaghetti is al dente (follow package time minus 1 minute as a guide), about 8–10 minutes. Reserve 1/2 cup of pasta cooking water, then drain pasta in a colander and set aside.

Sweat aromatics

While the pasta cooks, heat 2 tablespoons extra-virgin olive oil in a large sauté pan or shallow pot over medium heat. Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Add the minced garlic 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 1–2 minutes to develop flavor. Add the 28 oz can of crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon granulated sugar, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes. Stir to combine.

Simmer

Bring the sauce to a gentle simmer, then reduce heat to low. Add up to 1/2 cup reserved pasta water (or plain water) to thin the sauce if needed. Simmer uncovered, stirring occasionally, for 10–15 minutes to allow flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning with additional salt, pepper, or sugar as needed.

Combine pasta and sauce

Add the drained spaghetti to the simmering sauce. Toss thoroughly with tongs or a pasta fork to coat the pasta evenly. If the sauce seems too thick or the pasta looks dry, add a splash of the reserved pasta water until the texture is glossy and clings to the spaghetti.

Enrich and serve

Remove the pan from the heat and stir in 1 tablespoon unsalted butter and about 1/4 cup torn fresh basil leaves to add richness and freshness. Taste and adjust seasoning with salt and freshly ground black pepper to taste. Divide the spaghetti among plates or bowls and top each serving with grated Parmesan cheese (about 2 tablespoons per serving). Serve immediately.