Tomato Pasta Classic Italian (Printable)
Al dente pasta coated in a rich, flavorful tomato sauce with herbs and a hint of spice.
# What You'll Need:
→ Pasta
01 - 14 oz dried spaghetti or penne
→ Tomato Sauce
02 - 2 tablespoons olive oil
03 - 1 medium onion, finely chopped
04 - 3 cloves garlic, minced
05 - 28 oz canned crushed tomatoes
06 - 2 tablespoons tomato paste
07 - 1 teaspoon sugar
08 - 1 teaspoon dried oregano
09 - 1 teaspoon dried basil
10 - 1/2 teaspoon chili flakes (optional)
11 - Salt and black pepper, to taste
→ Finishing Touches
12 - 1/4 cup grated Parmesan cheese (optional)
13 - Fresh basil leaves, for garnish
# How To Make:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion and sauté for 3 to 4 minutes until softened.
03 - Incorporate minced garlic and cook for 30 seconds until fragrant.
04 - Add crushed tomatoes, tomato paste, sugar, oregano, basil, chili flakes (if using), salt, and black pepper. Stir well to combine.
05 - Reduce heat and simmer sauce for 10 to 12 minutes, stirring occasionally, until thickened and flavors meld.
06 - Add cooked pasta to the sauce, tossing to ensure even coating. Add reserved pasta water incrementally if sauce needs loosening.
07 - Plate the pasta and garnish with grated Parmesan cheese and fresh basil leaves before serving.
# Expert Tips:
01 -
- It comes together in under 30 minutes, yet tastes like it's been simmering for hours.
- You probably have most of these ingredients already, making it the perfect solution to a craving-filled Tuesday night.
- The technique is forgiving enough for beginners but precise enough that it actually teaches you something about flavor-building.
02 -
- Don't skip reserving pasta water—those starchy few tablespoons are what transforms a sauce and noodles into one unified dish rather than pasta swimming in liquid.
- Taste the sauce at minute 10 and adjust salt before minute 12; it's almost impossible to undo over-salting once it's concentrated.
03 -
- Save your pasta water religiously—that starchy liquid is liquid gold for loosening sauces and helping them cling to noodles in ways cream never could.
- If you find yourself with extra sauce, freeze it in ice cube trays; each cube becomes an instant flavor foundation for soups, other pasta dishes, or even pizza.