Spaghetti Recipe

Bring water to a boil

Place 4 liters of water in a large stockpot and bring to a rolling boil over high heat. Add 1.5 tablespoons kosher salt once boiling.

Cook spaghetti

Add 12 oz dried spaghetti to the boiling water, stir to separate, and cook uncovered at a gentle boil until al dente (check package for time, usually 8–10 minutes). Reserve 1 cup (240 ml) of pasta cooking water, then drain the spaghetti in a colander.

Sweat onion and garlic

While the water heats, warm 2 tablespoons olive oil in a large sauté pan or skillet over medium heat. Add the finely chopped onion and a pinch of salt; cook, stirring occasionally, until translucent, about 5–7 minutes. Add the minced garlic and cook another 30–60 seconds until fragrant, taking care not to brown the garlic.

Build the tomato sauce

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to deepen flavor. Add the 28 oz crushed tomatoes, 1 teaspoon sugar, 1 teaspoon salt, 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1/4 teaspoon red pepper flakes. Bring to a gentle simmer, then reduce heat to low and let simmer uncovered for 10–15 minutes, stirring occasionally, until slightly thickened.

Adjust seasoning

Taste the sauce and add 1/2 teaspoon freshly ground black pepper and more salt if needed. If the sauce is too acidic, adjust with a small pinch more sugar. Stir in torn fresh basil leaves if using, just before combining with pasta.

Combine pasta and sauce

Add the drained spaghetti to the skillet with the sauce over low heat. Add 2 tablespoons unsalted butter and 1/2 cup reserved pasta water (add more as needed) to help the sauce cling to the pasta. Toss or use tongs to combine for 1–2 minutes until pasta is evenly coated and sauce has a silky texture.

Serve

Remove from heat and stir in 1/2 cup freshly grated Parmesan cheese. Taste and adjust seasoning. Divide among plates, garnish with additional grated Parmesan and torn fresh basil if desired, and serve immediately.