Classic Tomato Pasta with Parmesan (Print)
Al dente pasta tossed in savory tomato sauce with aromatic herbs and Parmesan for a comforting Italian meal.
# What You Need:
→ Pasta
01 - 14 oz dried spaghetti or penne
02 - 1 tablespoon salt (for pasta water)
→ Sauce
03 - 2 tablespoons olive oil
04 - 2 cloves garlic, finely chopped
05 - 1 onion, finely diced
06 - 28 oz canned crushed tomatoes
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - ½ teaspoon sugar
10 - Salt and pepper, to taste
→ Finishing Touches
11 - 1.5 oz freshly grated Parmesan cheese
12 - Handful fresh basil leaves
# How To Make It:
01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package directions. Reserve ½ cup of starchy pasta water before draining.
02 - In a large skillet, heat olive oil over medium heat. Add garlic and onion, sautéing until soft and translucent, about 5 minutes.
03 - Stir in crushed tomatoes, dried oregano, dried basil, sugar, salt, and pepper. Bring to a simmer and cook uncovered for 12–15 minutes, stirring occasionally to develop depth of flavor.
04 - Add the drained pasta directly into the sauce, tossing to coat evenly. Gradually incorporate reserved pasta water until the desired consistency is reached.
05 - Serve immediately while hot, finished with freshly grated Parmesan cheese and a scattering of torn basil leaves.
# Expert Tips:
01 -
- It uses pantry staples you probably already have, which means no emergency grocery runs.
- The sauce simmers while the pasta cooks, so everything finishes at almost the same time.
- Leftovers taste even better the next day when the sauce has had time to settle into every strand.
02 -
- Reserve that pasta water before you drain, because once it is gone you cannot get it back and you will need it to fix a dry sauce.
- Do not rush the onion and garlic step, since burned garlic turns bitter and ruins the entire pot.
03 -
- Start the sauce before the pasta so it has time to develop depth while the water comes to a boil.
- A drizzle of your best finishing olive oil right over the plated pasta adds a fruity richness that no other step can replicate.