Classic Italian Pasta with Tomato Sauce (Printable View)
Al dente pasta in savory tomato sauce with herbs, garlic, and Parmesan. Ready in 30 minutes.
# What You Need:
→ Pasta
01 - 14 oz dried spaghetti or penne
02 - 1 tablespoon salt (for pasta water)
→ Sauce
03 - 2 tablespoons olive oil
04 - 2 cloves garlic, finely chopped
05 - 1 onion, finely diced
06 - 28 oz canned crushed tomatoes
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - ½ teaspoon sugar
10 - Salt and pepper, to taste
→ Finishing Touches
11 - 1.5 oz freshly grated Parmesan cheese
12 - Handful fresh basil leaves
# How-To Steps:
01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, following the package directions. Reserve ½ cup of starchy pasta water before draining in a colander.
02 - While the pasta cooks, warm olive oil in a large skillet over medium heat. Add the garlic and onion, sautéing until softened and translucent, approximately 5 minutes.
03 - Stir in the crushed tomatoes, dried oregano, dried basil, sugar, salt, and pepper. Bring to a gentle simmer and cook uncovered for 12 to 15 minutes, stirring occasionally to develop a rich, savory flavor.
04 - Add the drained pasta directly to the skillet with the sauce, tossing to coat evenly. Splash in the reserved pasta water as needed to reach your preferred consistency.
05 - Transfer to warmed plates or a serving dish. Finish with a generous shower of freshly grated Parmesan cheese and scatter torn basil leaves over the top. Serve immediately while hot.
# Expert Advice:
01 -
- The sauce comes together with pantry staples you probably already have on hand making it a lifesaver on busy weeknights.
- That reserved pasta water is a little trick that makes the sauce cling to every single strand like velvet.
02 -
- Do not skip reserving that pasta water because once I forgot and the sauce just sat on top of the noodles like a sad puddle instead of embracing them.
- Letting the sauce simmer uncovered is essential since covering it traps steam and waters down all the concentrated tomato flavor you built.
03 -
- Your sauce will taste even better the next day so make a double batch and refrigerate it because the flavors deepen and marry overnight in the fridge.
- A final drizzle of your best olive oil right over the finished bowl adds a fruity peppery finish that makes people ask what your secret is.