Ingredients
Scale
- 1 pound (450g) dried spaghetti or your favorite pasta
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes, preferably San Marzano
- 2 tablespoons tomato paste
- 1 teaspoon sugar (optional, to balance acidity)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves for garnish (optional)
- Grated Parmesan or Pecorino Romano cheese, to serve
Substitution suggestions: If you prefer gluten-free pasta, rice noodles or zucchini ribbons work wonderfully. For a twist on the sauce, you can swap dried herbs for fresh ones—just add them towards the end of cooking to preserve their bright flavor. And if you want to add a smoky depth, a splash of red wine or a pinch of smoked paprika can elevate the sauce beautifully.
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside, reserving about 1 cup of pasta water.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent and soft, about 5 minutes. This step is crucial for developing the sauce’s sweetness—Mama Lou always said, “Let the onion sing first.”
- Add the minced garlic to the skillet and cook for another 1-2 minutes, stirring frequently to prevent burning. The aroma here is one of my favorite kitchen scents—it always brings back memories of Ouma and me setting the table eagerly.
- Pour in the crushed tomatoes and stir in the tomato paste. Add sugar if using, oregano, basil, red pepper flakes, salt, and pepper. Stir well to combine all the flavors.
- Reduce the heat to low and let the sauce simmer gently, uncovered, for about 20-25 minutes. Stir occasionally, allowing the sauce to thicken and the flavors to meld beautifully. If the sauce gets too thick, add a splash of the reserved pasta water to loosen it up.
- Taste the sauce and adjust seasoning as needed. This is your moment to add a pinch more salt or a touch more spice, depending on your preference.
- Toss the cooked pasta into the sauce, stirring gently to coat every strand. If you like, save a little sauce for plating and garnish with fresh basil leaves and grated cheese.
- Serve immediately, and enjoy the warmth that only a pasta recipe red made with love can bring.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
