Classic Tomato Pasta (Print Version)
Tender noodles in a flavorful tomato sauce with aromatic herbs and garlic.
# 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
# How to Make It:
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.
04 - Toss the drained pasta with the tomato sauce, adding a splash of reserved pasta water if needed to loosen the sauce and coat evenly.
05 - Serve hot, topped with grated Parmesan and fresh basil leaves.
# Expert Advice:
01 -
- The sauce simmers while the pasta cooks, so everything finishes at almost the same moment.
- It uses pantry staples you probably already have on hand, making it a reliable back pocket meal.
02 -
- Garlic burns quickly in hot oil and turns bitter, so add it after the onion has already softened and watch it closely.
- The pasta water you reserve is liquid gold because its starch helps the sauce cling to every noodle instead of pooling at the bottom.
03 -
- Always salt the pasta water more than you think you should because it is your only chance to season the noodles themselves.
- Taste the sauce right before combining it with the pasta and adjust the salt one final time because reduction concentrates flavors.