Italian Pasta with Tomato Sauce (Printable Version)
Tender pasta in a rich tomato sauce with aromatic herbs and Parmesan, 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
# Directions:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain, reserving ½ cup of the pasta water.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and sauté for 3 minutes until translucent. Add garlic and cook for 1 minute until fragrant.
03 - Stir in crushed tomatoes, sugar, oregano, and basil. Season with salt and pepper. Simmer uncovered for 10-12 minutes, stirring occasionally, until the sauce thickens slightly.
04 - Toss the drained pasta with the tomato sauce, adding a splash of reserved pasta water if needed to loosen the sauce and help it cling to the noodles.
05 - Serve hot, topped with grated Parmesan cheese and fresh basil leaves.
# Quick Tips:
01 -
- It costs almost nothing and tastes like you spent all day at the stove.
- The sauce freezes beautifully so you can double it and have a backup meal for next week.
02 -
- Do not skip saving the pasta water because that starchy liquid is what makes the sauce silky instead of watery.
- Underseason at first and adjust at the end because the sauce reduces and concentrates as it simmers.
03 -
- Cook the pasta one minute less than the package says because it finishes cooking in the sauce and stays perfectly firm.
- Add a knob of butter right at the end for a glossy finish that no one will guess came from such a simple trick.