Classic Italian Pasta with Tomato Sauce (Print version)

Al dente pasta in a savory tomato sauce with aromatic herbs and Parmesan. A classic Italian comfort food ready in 30 minutes.

# Ingredient List:

→ Pasta

01 - 14 oz dried spaghetti or penne
02 - 1 tablespoon salt (for pasta water)

→ Sauce

03 - 2 tablespoons olive oil
04 - 2 cloves garlic, finely chopped
05 - 1 onion, finely diced
06 - 28 oz canned crushed tomatoes
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - ½ teaspoon sugar
10 - Salt and pepper, to taste

→ Finishing Touches

11 - 1.5 oz freshly grated Parmesan cheese
12 - Handful fresh basil leaves

# How To Make It:

01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, following package directions. Reserve ½ cup of starchy pasta water before draining.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and onion, sautéing until softened and translucent, about 5 minutes.
03 - Stir in the crushed tomatoes, dried oregano, dried basil, sugar, salt, and pepper. Bring to a gentle simmer and cook uncovered for 12–15 minutes, stirring occasionally to meld the flavors.
04 - Add the drained pasta directly to the skillet with the sauce. Toss thoroughly, adding reserved pasta water a splash at a time until the sauce coats the pasta evenly.
05 - Transfer to warm plates and finish with freshly grated Parmesan cheese and torn basil leaves. Serve immediately.

# Expert Advice:

01 -
  • The sauce comes together with pantry staples you probably already have sitting on a shelf right now.
  • It tastes like it simmered all day but only needs fifteen minutes of actual cooking time.
  • Leftovers reheat beautifully for lunch the next day, if you are lucky enough to have any left.
02 -
  • Adding the pasta water is not optional because that starchy liquid is what binds the sauce to the noodles instead of pooling at the bottom of the bowl.
  • Simmering uncovered is the key to concentrating flavor because covering the pan traps steam and waters everything down.
03 -
  • Start tasting the sauce at the ten minute mark because depending on your tomatoes it may need less time than you think.
  • The biggest secret is using the best canned tomatoes you can find because they are the backbone of every single flavor in this dish.

Return