Tomato Pasta Italian Classic (Printable)
Al dente pasta bathed in a rich, aromatic tomato sauce seasoned with herbs and garlic.
# What You Need:
→ Pasta
01 - 14 ounces dried spaghetti or penne
→ Tomato Sauce
02 - 2 tablespoons olive oil
03 - 1 medium onion, finely chopped
04 - 3 cloves garlic, minced
05 - 28 ounces 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 Cook:
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 chopped onion and sauté for 3 to 4 minutes until softened.
03 - Stir in minced garlic and cook for an additional 30 seconds until fragrant.
04 - Add crushed tomatoes, tomato paste, sugar, oregano, basil, optional chili flakes, salt, and pepper. Stir well to blend flavors.
05 - Reduce heat and simmer sauce for 10 to 12 minutes, stirring occasionally until thickened and flavorful.
06 - Add cooked pasta to skillet and toss until evenly coated. Incorporate reserved pasta water gradually to achieve desired consistency.
07 - Plate the pasta and garnish with grated Parmesan and fresh basil leaves as desired. Serve immediately.
# Expert Tips:
01 -
- It comes together in barely half an hour, making weeknight dinners feel effortless rather than rushed.
- The sauce tastes like it's been simmering for hours, but the secret is just letting the flavors bloom together in the right order.
- There's something deeply satisfying about how simple ingredients transform into something that feels genuinely special.
02 -
- The pasta water is not trash—it's starch that helps the sauce cling and creates a silky finish, so always save it before draining.
- Don't skip the sugar; it's not about sweetness but about softening the tomato's acidity and making the sauce taste like someone who knows what they're doing made it.
- Fresh garlic is non-negotiable because the dried stuff will make this taste like a corner-store jar instead of something you actually cooked.
03 -
- Reserve that pasta water before you do anything else—it's easy to forget and then impossible to get back, and it genuinely changes how silky the final dish becomes.
- Taste the sauce before adding the pasta and adjust the seasoning completely then, because once everything is mixed, it's harder to fix.