Classic Italian Pasta (Printable)
Comforting pasta in tangy tomato and basil sauce, topped with Parmesan; ready in about 30 minutes.
# What You'll Need:
→ Pasta
01 - 14 oz dried pasta (spaghetti, penne, or your favorite shape)
02 - Salt, for boiling water
→ Tomato Sauce
03 - 2 tablespoons olive oil
04 - 3 cloves garlic, minced
05 - 1 onion, finely chopped
06 - 28 oz canned crushed tomatoes
07 - 1 teaspoon sugar
08 - 1 teaspoon dried oregano
09 - ½ teaspoon red pepper flakes (optional)
10 - Salt and freshly ground black pepper, to taste
→ Finishing Touches
11 - ¾ oz fresh basil leaves, torn
12 - 1.75 oz grated Parmesan cheese (plus extra for serving)
13 - 1 tablespoon olive oil (for drizzling)
# Directions:
01 - Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente. Drain through a colander, reserving ½ cup of the starchy pasta water for later use.
02 - While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and finely chopped onion, sautéing until fragrant and translucent, about 3 to 4 minutes.
03 - Stir in the crushed tomatoes, sugar, dried oregano, red pepper flakes, salt, and black pepper. Bring to a gentle simmer and cook uncovered for 10 to 15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together.
04 - Add the drained pasta directly to the skillet with the tomato sauce. Toss thoroughly to coat every strand or shape, adding splashes of the reserved pasta water as needed to achieve a silky, cohesive consistency.
05 - Remove the skillet from heat. Fold in the torn fresh basil leaves and grated Parmesan cheese, then drizzle with 1 tablespoon of olive oil for a glossy finish.
06 - Divide among warmed plates or bowls immediately. Garnish with additional Parmesan and fresh basil leaves if desired, and serve alongside crusty bread or a simple green salad.
# Expert Tips:
01 -
- The sauce comes together with pantry staples you probably already have, making it a lifesaver on those nights when grocery shopping did not happen.
- It tastes like it simmered all day but only needs fifteen minutes, which is the kind of trick that makes you feel brilliant.
- The leftovers reheat beautifully, and honestly, some people swear the pasta tastes even better the next day straight from the fridge.
02 -
- Reserving that pasta water is not optional because the starch in it is what makes the sauce cling to the pasta instead of pooling at the bottom of the bowl.
- Adding Parmesan while the pan is still on high heat can cause it to clump and turn stringy, so always remove from heat first.
03 -
- Warm your serving bowls in the oven at the lowest setting while you cook because warm bowls keep the pasta hot longer and make everything taste better.
- A thumb sized piece of parmesan rind simmered in the sauce adds incredible depth of flavor, and you can fish it out before serving so nobody is the wiser.