Classic Italian Pasta with Tomato Sauce (Print View)

Tender noodles in rich tomato sauce with garlic, 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 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

# Step-by-Step 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. Set aside.
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. Add the minced garlic and cook for 1 additional minute, stirring to prevent browning.
03 - Stir in the crushed tomatoes, sugar, dried oregano, and dried basil. Season with salt and freshly ground black pepper to taste. Reduce the heat to medium-low and simmer uncovered for 10 to 12 minutes, stirring occasionally to prevent sticking.
04 - Add the drained pasta to the skillet with the tomato sauce. Toss thoroughly to coat every strand or piece. Add a splash of the reserved pasta water as needed to loosen the sauce and help it cling to the pasta.
05 - Divide among plates and serve immediately while hot. Finish with freshly grated Parmesan cheese and a scattering of torn basil leaves.

# Expert Suggestions:

01 -
  • The sauce comes together with pantry staples you probably already have, and it tastes like it simmered all day.
  • It is forgiving enough for a Tuesday night but impressive enough for last minute dinner guests who linger at the table.
02 -
  • Do not walk away from the garlic because thirty seconds of inattention turns fragrant into burnt and bitter.
  • Reserving pasta water is not optional because that starch is what makes the sauce cling instead of pooling at the bottom of the bowl.
03 -
  • Score an X on the bottom of an onion before chopping to keep the layers from slipping around.
  • Let the sauce rest for five minutes off the heat before serving because the flavors settle and deepen in that short window.

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