Nutrition
Per servingIngredients
- check_circle1 lb pasta (like spaghetti or penne)
- radio_button_unchecked2 tbsp olive oil
- radio_button_unchecked1 medium onion, finely chopped
- radio_button_unchecked3 cloves garlic, minced
- radio_button_unchecked28 oz can crushed or diced tomatoes
- radio_button_unchecked1 tsp dried oregano
- radio_button_unchecked1/2 tsp salt, or to taste
- radio_button_unchecked1/4 tsp black pepper, or to taste
- radio_button_unchecked1/2 cup grated Parmesan cheese, plus more for serving
- radio_button_unchecked1/4 cup fresh basil, chopped (optional)
Instructions
Cook The Pasta
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water.
Salting the water generously not only seasons the pasta itself but also helps it cook more evenly.
Sauté Aromatics
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Be careful not to let the garlic brown, as it can become bitter. Cooking it for just a minute is enough to release its flavor.
Simmer The Sauce
Pour the crushed tomatoes into the skillet with the onions and garlic. Stir in the dried oregano, salt, and pepper. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes to allow the flavors to meld.
For a richer sauce, let it simmer for the full 20 minutes or even longer. A longer simmer deepens the tomato flavor.
Combine And Serve
Drain the cooked pasta and add it directly to the skillet with the tomato sauce. Add the grated Parmesan cheese and optional fresh basil. Toss everything together until the pasta is well-coated. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency. Serve immediately with extra Parmesan cheese on top.
The starchy pasta water is a secret weapon for creating a silky, restaurant-quality sauce that clings perfectly to the pasta.
Chef's Notes & Tips
Cook The Pasta
Salting the water generously not only seasons the pasta itself but also helps it cook more evenly.
Sauté Aromatics
Be careful not to let the garlic brown, as it can become bitter. Cooking it for just a minute is enough to release its flavor.
Simmer The Sauce
For a richer sauce, let it simmer for the full 20 minutes or even longer. A longer simmer deepens the tomato flavor.
Combine And Serve
The starchy pasta water is a secret weapon for creating a silky, restaurant-quality sauce that clings perfectly to the pasta.
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