Italian Pasta with Tomato Sauce (Printable)
Tender pasta in a rich tomato sauce with aromatic herbs and Parmesan
# What's Needed:
→ Pasta
01 - 14 oz dried pasta (spaghetti, penne, or variety of 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 generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain through a colander, reserving ½ cup of the starchy pasta water. Set aside.
02 - While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3 minutes until softened and translucent. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
03 - Pour in the crushed tomatoes, sugar, dried oregano, and dried basil. Season generously with salt and freshly ground black pepper. Stir to combine and bring to a gentle simmer. Cook uncovered for 10 to 12 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
04 - Add the drained pasta to the skillet with the tomato sauce. Toss thoroughly to coat every strand or piece. If the sauce seems too thick, add a splash of the reserved pasta water, a tablespoon at a time, until the desired consistency is reached.
05 - Divide among warmed plates or bowls. Finish with a generous sprinkle of freshly grated Parmesan cheese and tear fresh basil leaves over the top. Serve immediately while hot.
# Tips for Success:
01 -
- The sugar trick in the sauce is something a neighbors Italian grandmother whispered to me at a block party and it changes everything.
- It scales effortlessly from a Tuesday solo dinner to a table of six without changing a single thing about how you cook it.
02 -
- Reserving half a cup of pasta water before you drain is not optional since that starchy liquid is the only thing standing between a silky sauce and a clumpy mess.
- Adding garlic too early is the fastest way to bitterness so always drop it in after the onion has already softened.
03 -
- Never rinse your cooked pasta since washing off the surface starch means the sauce will slide right off instead of clinging.
- Tasting the sauce at the very end and adjusting salt one final time is the difference between good and restaurant quality.