Classic Italian Pasta with Tomato (Printable)

Tender noodles in a rich tomato sauce with aromatic garlic and herbs. Ready in 30 minutes.

# What You'll Need:

→ Pasta

01 - 14 oz dried pasta (spaghetti, penne, or your choice)

→ 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

# Steps:

01 - Bring a large pot of salted water to a rolling boil. Add the 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 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 everything together thoroughly, adding a splash of the reserved pasta water as needed to loosen the sauce and help it cling to the noodles.
05 - Divide among plates and serve immediately while hot. Finish with a generous sprinkle of grated Parmesan cheese and torn fresh basil leaves on top.

# Expert Tips:

01 -
  • The sauce comes together in the time it takes to boil the pasta, so you never feel like you are waiting.
  • It uses pantry staples you probably already have, which makes it the perfect rescue meal on nights when the fridge looks empty.
02 -
  • Reserve that pasta water before you drain because the starch in it is what makes the sauce cling to the noodles instead of pooling at the bottom of the bowl.
  • Do not let the garlic brown past pale gold or it turns bitter and ruins the entire flavor of the sauce.
03 -
  • Warm your serving bowls in a low oven or with hot tap water before plating because pasta goes cold quickly on ceramic.
  • A tablespoon of butter stirred in at the very end gives the sauce a velvety finish that no one can identify but everyone notices.

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