Spaghetti Recipe

Boil water and cook spaghetti

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 12 oz dried spaghetti, stir immediately to prevent sticking, and cook uncovered according to package instructions for al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the spaghetti in a colander.

Prepare butter sauce

While pasta cooks, heat 1 teaspoon olive oil and 3 tablespoons unsalted butter in a large skillet over medium heat. Add 1 minced garlic clove and sauté 30–45 seconds until fragrant (do not brown). Add the drained spaghetti to the skillet. Toss to coat, adding up to 1/4 to 1/2 cup reserved pasta water as needed to loosen and create a silky sauce. Stir in 1 tablespoon chopped parsley and 1 teaspoon black pepper. Taste and adjust salt if needed. Keep warm until serving.

Make tomato sauce

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add 1/2 cup finely chopped onion and sauté 4–5 minutes until soft and translucent. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant. Stir in 14 oz crushed tomatoes and 1 tablespoon tomato paste. Add 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon sugar (optional), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a gentle simmer and cook 8–10 minutes to meld flavors. If the sauce becomes too thick, add 1–2 tablespoons reserved pasta water. Toss with the drained spaghetti in the pan for 1–2 minutes to combine.

Divide pasta between plates or bowls. Offer grated Parmesan cheese and red pepper flakes at the table. If using Parmesan in the dish, sprinkle about 2 tablespoons (per serving) over the plated spaghetti and serve immediately.