Spaghetti with Tomato Sauce

1. 1

   Start the Sauce Base (Approx. 8 minutes)

   • Heat the extra virgin olive oil in a large skillet or Dutch oven over medium heat.
   • Add the finely chopped yellow onion and a pinch of salt. Sauté for 5-6 minutes until softened and translucent.
   • Add the minced garlic and optional red pepper flakes. Cook for another minute until fragrant, stirring constantly to prevent burning.
2. 2

   Build and Simmer the Sauce (Approx. 20 minutes)

   • Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly. This deepens the tomato flavor.
   • Pour in the crushed tomatoes. Add the dried oregano, sugar (if using), 1 tsp salt, and black pepper. Stir to combine.
   • Bring the sauce to a gentle bubble, then reduce the heat to low. Cover and let it simmer for at least 15-20 minutes, stirring occasionally. A longer simmer develops a richer flavor.
3. 3

   Cook the Spaghetti (Approx. 10 minutes)

   • While the sauce simmers, bring a large pot of water to a rolling boil. Add 1 tablespoon of salt.
   • Add the spaghetti and cook according to package directions until 'al dente' (firm to the bite).
   • Before draining the pasta, carefully reserve about 1 cup of the starchy pasta water. This is essential for the final step.
4. 4

   Combine and Finish (Approx. 2 minutes)

   • Drain the cooked spaghetti and add it directly to the skillet with the simmering tomato sauce.
   • Add the chopped fresh basil and toss everything together over low heat for 1-2 minutes, until the pasta is thoroughly coated.
   • If the sauce is too thick, add a splash of the reserved pasta water to create a silky, emulsified sauce that clings to the spaghetti.
   • Taste and adjust seasoning with more salt or pepper if needed.
5. 5

   Serve

   • Divide the spaghetti among four bowls. Garnish with extra fresh basil and a generous sprinkle of freshly grated Parmesan cheese. Serve immediately.

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