Ingredients
Scale
- 12 ounces of dried spaghetti or your favorite pasta shape (I love using pappardelle when cooking with Ouma on weekends)
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes (optional, but it adds a lovely warmth)
- 1 can (14 ounces) crushed San Marzano tomatoes – Mama Lou swore by San Marzano for the perfect sauce
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1/4 cup fresh basil leaves, torn
- 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus extra for garnish
- 1 tablespoon unsalted butter (optional, but adds silkiness to the sauce)
Substitution suggestions: If you don’t have San Marzano tomatoes, any good-quality canned crushed tomatoes will do. For a dairy-free version, omit the butter and cheese, or try a sprinkle of nutritional yeast for a cheesy flavor.
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. Mama Lou always reminded me, “Don’t overcook it, Sofia—the pasta should have a little bite.”
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes. Cook gently, stirring often, until the garlic is fragrant and just turning golden—about 2 minutes. Don’t let it burn, or the sauce will taste bitter.
- Pour in the crushed tomatoes, then add salt, pepper, and oregano. Stir to combine and let the sauce simmer on low heat for 10-15 minutes. I like to stir gently, remembering how Mama Lou would hum softly as her sauce bubbled away.
- Once the pasta is ready, reserve about 1/2 cup of the pasta water and then drain the pasta.
- Add the drained pasta to the skillet with the tomato sauce. Toss to coat evenly, adding a splash of reserved pasta water to help the sauce cling beautifully to the noodles. This trick always made the dish feel more homemade and luxurious, something Ouma and I loved to showcase in our photos by letting the sauce glisten.
- Turn off the heat and stir in the butter and fresh basil. The butter melts slowly, adding richness, while the basil brings a fresh, aromatic finish.
- Serve immediately, topped with grated Parmigiano-Reggiano. When plating, I always remember Mama Lou’s words: “Beauty on the plate feeds the soul.” This is your moment to shine in your pasta recipe photography—capture those little details!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
