Description
A timeless Italian classic featuring perfectly al dente pasta coated in a silky, slow-simmered tomato sauce, finished with grated Parmigiano-Reggiano and fresh basil — simplicity at its most delicious.
Ingredients
Units
Scale
- 12 oz spaghetti or bucatini
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 (28 oz) can San Marzano tomatoes (crushed by hand or with a fork)
- Salt and pepper to taste
- Pinch of sugar (optional, to balance acidity)
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup fresh basil, torn
- 1/3 cup grated Parmigiano-Reggiano, plus more for topping
Instructions
- In a large saucepan, heat olive oil over medium heat. Add garlic and onion, cooking until softened and fragrant, about 5 minutes.
- Add crushed tomatoes, salt, pepper, red pepper flakes, and a pinch of sugar if desired. Simmer gently for 20–25 minutes, stirring occasionally.
- Meanwhile, bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup of pasta water before draining.
- Toss the cooked pasta into the sauce, adding reserved water as needed for consistency.
- Stir in grated Parmigiano-Reggiano and torn basil.
- Serve immediately with more cheese and fresh basil on top.
Notes
- Use San Marzano tomatoes for the most authentic flavor.
- Adding a pinch of sugar helps mellow the acidity of the tomatoes.
- Reserve pasta water adds silkiness and helps the sauce cling to the pasta.
- Best served fresh, but leftovers can be stored and reheated with a splash of water.
Nutrition
- Serving Size: 1 bowl
- Calories: 410 kcal
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 15mg
