Classic Pasta with Tomato Sauce (Printable Version)
Tender noodles in a rich tomato sauce with garlic and herbs, ready in 30 minutes.
# What You'll Need:
→ Pasta
01 - 14 oz dried pasta (spaghetti, penne, or variety of choice)
→ 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 pasta and cook according to package directions until al dente. Drain through a strainer, reserving ½ cup of the starchy pasta water for later use.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3 minutes until soft 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 to prevent sticking.
04 - Add the drained pasta directly to the skillet with the tomato sauce. Toss vigorously to coat every strand or piece evenly. If the sauce seems too thick, add small splashes of the reserved pasta water until the desired consistency is reached.
05 - Transfer to warm serving bowls or plates. Finish with a generous sprinkle of freshly grated Parmesan cheese and a few torn fresh basil leaves. Serve immediately while hot.
# Expert Hints:
01 -
- The sauce comes together with pantry staples you probably already have on hand, making it a reliable weeknight hero.
- It scales effortlessly from a solo dinner to feeding a table of friends without any extra effort.
02 -
- Do not rush the onion because undercooked onion leaves an unpleasant crunch that throws off the entire texture of the sauce.
- Adding the pasta water might seem unnecessary but it is the single step that turns a good sauce into a beautifully emulsified one.
03 -
- Toast the dried oregano in the oil for thirty seconds before adding the onion to deepen its flavor dramatically.
- Finish the pasta in the sauce off the heat for one minute so it absorbs the flavors without overcooking.