Ingredients
Scale
- 1 pound of spaghetti or any pasta of your choice
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 large onion, finely chopped
- 2 cans (28 ounces each) of crushed tomatoes
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional for a bit of heat)
- Salt and pepper to taste
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside, reserving about a cup of the pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until the onion becomes translucent and fragrant, about 5 minutes.
- Pour in the crushed tomatoes, sugar, oregano, basil, and red pepper flakes. Stir to combine, allowing the sauce to simmer over low heat for about 20 minutes. Mama Lou always said to let the sauce “kiss the pot” for a while to deepen the flavors.
- Season the sauce with salt and pepper to taste. If the sauce is too thick, add a bit of the reserved pasta water until it reaches your desired consistency.
- Add the cooked pasta to the sauce, tossing to coat each strand evenly. Let it simmer together for a few more minutes, allowing the pasta to absorb some of the sauce.
- Remove from heat, stir in the fresh basil, and sprinkle with grated Parmesan cheese before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
