Classic spaghetti—simple, comforting, and endlessly customizable. Here’s a solid method for making perfect spaghetti with a rich tomato sauce:
Ingredients (serves 4)
For the Pasta:
- 12 oz (340 g) spaghetti
- Water for boiling
- Salt
For the Sauce:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 tsp sugar (optional, balances acidity)
- 1 tsp dried oregano or Italian seasoning
- Salt & pepper to taste
- Fresh basil (optional, for garnish)
- Grated Parmesan cheese (optional, for serving)
Instructions
1. Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add spaghetti and cook according to package instructions (usually 8–10 minutes) until al dente.
- Reserve 1 cup of pasta water, then drain the spaghetti.
2. Make the Sauce:
- Heat olive oil in a pan over medium heat.
- Sauté onion until translucent (3–4 minutes).
- Add garlic and cook 30 seconds until fragrant.
- Stir in crushed tomatoes, sugar, oregano, salt, and pepper.
- Simmer 15–20 minutes, stirring occasionally.
3. Combine Pasta and Sauce:
- Add cooked spaghetti to the sauce.
- Toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce.
4. Serve:
- Top with fresh basil and grated Parmesan.
- Optional: drizzle with extra olive oil or a pinch of crushed red pepper for a kick.
💡 Pro Tips:
- Don’t rinse your pasta—starch helps the sauce cling.
- Simmering the sauce longer (30–40 minutes) makes it richer and deeper in flavor.
- Add cooked ground meat, sausage, or roasted vegetables for a heartier meal.
If you want, I can give a restaurant-style spaghetti version with browned garlic, butter, and Parmesan that’s insanely flavorful and slightly indulgent—basically spaghetti elevated to a gourmet comfort food.
Do you want me to share that version?
