Classic Italian Pasta with Tomato Sauce (Printer-Friendly)
Tender pasta in a rich tomato sauce with aromatic herbs, ready in 30 minutes.
# What You'll Need:
→ Pasta
01 - 14 oz dried pasta (spaghetti, penne, or preferred shape)
→ Tomato Sauce
02 - 2 tbsp olive oil
03 - 2 cloves garlic, minced
04 - 1 medium onion, finely chopped
05 - 28 oz canned crushed tomatoes
06 - 1 tsp sugar
07 - 1 tsp dried oregano
08 - 1 tsp dried basil
09 - Salt and freshly ground black pepper, to taste
10 - 1 oz freshly grated Parmesan cheese (optional)
11 - Fresh basil leaves, for garnish
# How to Make It:
01 - Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain through a colander, reserving ½ cup of the starchy pasta water.
02 - While the pasta cooks, warm the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3 minutes until softened and translucent. Stir in the minced garlic and cook for 1 additional minute until fragrant.
03 - Pour in the crushed tomatoes, sugar, dried oregano, and dried basil. Season with salt and freshly ground black pepper to taste. Stir to combine and let the sauce simmer uncovered for 10 to 12 minutes, stirring occasionally, until it thickens slightly.
04 - Add the drained pasta to the skillet with the tomato sauce and toss thoroughly to coat every strand or piece. If the sauce seems too thick, add a splash of the reserved pasta water to reach the desired consistency.
05 - Divide the pasta among serving bowls. Finish with a generous sprinkle of grated Parmesan cheese and a few torn fresh basil leaves. Serve immediately while hot.
# Expert Advice:
01 -
- The sauce comes together with pantry staples you probably already have on hand.
- It is ready in thirty minutes, which is faster than waiting for delivery.
- The balance of tangy tomato and subtle sweetness will make you skip jarred sauce forever.
02 -
- Do not skip reserving the pasta water because once you drain it that starchy liquid is gone and your sauce may end up too tight.
- Simmering the sauce uncovered is the key to concentrating flavor, covering it traps steam and waters everything down.
03 -
- Toast the dried oregano in the dry skillet for thirty seconds before adding the oil to intensify its flavor dramatically.
- Finish the plated pasta with a final drizzle of your best olive oil for a glossy restaurant quality touch.