Ingredients
Scale
- 12 ounces of dried spaghetti or your favorite pasta shape (penne or fusilli work well too)
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 small onion, finely chopped
- 1 can (14 ounces) crushed tomatoes, preferably San Marzano or high-quality
- 1/2 teaspoon red pepper flakes (optional, for a gentle kick)
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh basil leaves, roughly torn
- 1/4 cup grated Parmesan cheese (plus extra for serving)
- 2 tablespoons butter (optional, for richness)
- Fresh parsley, chopped (optional, for garnish)
Substitution suggestions: If you want a gluten-free option, swap the pasta for gluten-free noodles. For a dairy-free version, leave out the Parmesan and butter or use nutritional yeast and olive oil instead. You can also add cooked chicken or sautéed mushrooms for a heartier lunch.
Instructions
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain, reserving 1/2 cup of pasta water for later.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and chopped onion, sautéing gently until the onion becomes translucent and the garlic is fragrant but not browned—about 3-4 minutes. Mama Lou always said, “Don’t rush the garlic; it builds the soul of the sauce.”
- Stir in the crushed tomatoes, red pepper flakes (if using), and oregano. Bring the sauce to a simmer and let it cook for 10-12 minutes, stirring occasionally. The sauce should thicken slightly and develop a rich, vibrant color.
- Season the sauce with salt and freshly ground black pepper to taste. Add the fresh basil leaves, and if you want a silky finish, stir in the butter now. My sister Ouma swears by this step for a touch of indulgence, especially on days when you want something extra comforting.
- Add the drained pasta to the sauce, tossing gently to coat. If the sauce feels too thick, add a bit of the reserved pasta water to loosen it up and help everything cling beautifully to the noodles.
- Turn off the heat and sprinkle the grated Parmesan cheese over the pasta, folding it in to melt slightly. This simple step makes all the difference—Mama Lou’s secret was always in the finishing touch.
- Serve immediately, garnished with fresh parsley and extra Parmesan on the side. The best part is watching everyone’s faces light up as they take that first bite, just like at Mama Lou’s table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
