Nutrition
Per servingIngredients
- check_circle1 lb pasta (e.g., spaghetti, penne)
- radio_button_unchecked2 tbsp olive oil
- radio_button_unchecked1 small onion, finely chopped
- radio_button_unchecked3 cloves garlic, minced
- radio_button_unchecked28 oz can of crushed tomatoes
- radio_button_unchecked1 tsp dried oregano
- radio_button_uncheckedto taste salt and black pepper
- radio_button_uncheckedoptional fresh basil or grated Parmesan for garnish
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 is key to flavorful pasta. A good rule of thumb is 1 tablespoon of salt for every 4 quarts of water.
Sauté The Aromatics
While the pasta is cooking, heat the olive oil in a large skillet or pan over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Cook the onions slowly to bring out their sweetness. Avoid browning the garlic, as it can become bitter.
Simmer The Sauce
Pour the can of crushed tomatoes into the skillet with the onions and garlic. Stir in the dried oregano, salt, and pepper. Bring the sauce to a gentle simmer and let it cook for about 10-15 minutes, stirring occasionally, to allow the flavors to meld together.
If the sauce becomes too thick, you can add a splash of the reserved pasta water to thin it to your desired consistency.
Combine and Serve
Drain the cooked pasta and add it directly to the skillet with the tomato sauce. Toss everything together over low heat for about a minute until the pasta is well-coated. If needed, add a little of the reserved pasta water to help the sauce cling to the pasta. Serve immediately, garnished with fresh basil or grated Parmesan cheese if desired.
Finishing the pasta in the sauce allows it to absorb more flavor and creates a more cohesive dish.
Chef's Notes & Tips
Cook The Pasta
Salting the water generously is key to flavorful pasta. A good rule of thumb is 1 tablespoon of salt for every 4 quarts of water.
Sauté The Aromatics
Cook the onions slowly to bring out their sweetness. Avoid browning the garlic, as it can become bitter.
Simmer The Sauce
If the sauce becomes too thick, you can add a splash of the reserved pasta water to thin it to your desired consistency.
Combine and Serve
Finishing the pasta in the sauce allows it to absorb more flavor and creates a more cohesive dish.
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