Classic Pasta Tomato Sauce (Print Version)
Tender pasta in a rich tomato sauce with garlic, onions, and Italian herbs. Ready in 30 minutes.
# What You 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
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain, reserving ½ cup of the starchy pasta water for later use.
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 additional minute until fragrant.
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 let the sauce simmer uncovered for 10 to 12 minutes, stirring occasionally until it thickens slightly.
04 - Add the drained pasta directly to the skillet with the tomato sauce. Toss everything together thoroughly, adding small splashes of the reserved pasta water as needed to coat the noodles evenly and loosen the sauce to your preferred consistency.
05 - Divide among plates and serve immediately while hot. Finish each portion with a generous sprinkle of grated Parmesan cheese and a few torn fresh basil leaves.
# Expert Tips:
01 -
- The entire meal comes together in thirty minutes flat, which makes it perfect for those evenings when you are exhausted but still want something real on the plate.
- The tomato sauce tastes like it simmered all day, thanks to a few clever tricks I picked up along the way.
02 -
- Never drain all your pasta water down the sink because that starchy liquid is the secret weapon that binds sauce to noodles like nothing else can.
- Adding the sugar might seem odd at first but skipping it leaves the sauce tasting sharp and one dimensional in a way that no amount of cheese can fix.
03 -
- Taste the sauce at least twice during simmering because canned tomatoes vary wildly in acidity and sweetness from brand to brand.
- Always finish the pasta in the skillet with the sauce for the final minute rather than just spooning sauce on top, because that brief cooing together makes all the difference.