Classic Italian Tomato Pasta (Printable)
Tender pasta in a rich tomato sauce with aromatic herbs and Parmesan, ready in 30 minutes.
# What You'll Need:
→ Pasta
01 - 14 oz dried pasta (spaghetti, penne, or preferred shape)
→ Tomato Sauce
02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 1 medium onion, finely chopped
05 - 28 oz canned crushed tomatoes
06 - 1 teaspoon sugar
07 - 1 teaspoon dried oregano
08 - 1 teaspoon 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
# Directions:
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. Reserve ½ cup of the starchy pasta water before draining.
02 - While the pasta cooks, heat the olive oil in a large skillet over medium heat. Sauté the onion for 3 minutes until softened and translucent, then add the minced garlic and cook for 1 minute until fragrant.
03 - Stir in the crushed tomatoes, sugar, dried oregano, and dried basil. Season generously with salt and freshly ground black pepper. Let the sauce simmer uncovered for 10 to 12 minutes, stirring occasionally, until it thickens and the flavors meld.
04 - Toss the drained pasta with the finished tomato sauce, adding small splashes of the reserved pasta water as needed to achieve a silky, well-coated consistency. Serve immediately, garnished with grated Parmesan and fresh basil leaves.
# Expert Tips:
01 -
- The sauce tastes like it simmered all day but only needs ten minutes of your attention.
- It uses pantry staples you probably already have sitting on a shelf right now.
02 -
- Underseasoned pasta water is the number one reason restaurant pasta tastes better than homemade, so be generous with the salt.
- Reserving pasta water before draining saves more sauces than you would believe, so make it a reflex.
03 -
- Add the pasta to the sauce off the heat so it absorbs flavor without overcooking and turning mushy.
- Tear fresh basil by hand instead of cutting it with a knife to keep the edges from bruising and turning dark.