Ingredients
- 12 ounces dried spaghetti
- 2 tablespoons olive oil
- 1/2 small red onion, finely diced (about 1/2 cup; optional)
- 3 garlic cloves, finely chopped
- 1 can (28 ounces) crushed tomatoes
- 1/2 teaspoon kosher salt, plus more for the pasta water
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red-pepper flakes, optional
- 1/2 cup loosely packed fresh basil leaves, plus extra for serving
- 1/4 cup finely grated Parmesan, optional, plus more for serving
Method
Recipe by Heather Schiefelbein.
- Start the sauce. Warm the olive oil in a large skillet or saucepan over medium heat. Add the diced onion, if using, and cook for 3 to 4 minutes, stirring now and then, until softened but not browned. Add the garlic and red-pepper flakes, if using, and stir for about 30 seconds, just until fragrant.
- Simmer the tomatoes. Stir in the crushed tomatoes, salt, and black pepper. When the sauce begins to bubble, lower the heat to medium-low. Simmer uncovered for 12 to 15 minutes, stirring occasionally. It should thicken slightly and gently bubble without splattering heavily. If it becomes thicker than you like, lower the heat and stir in a splash of water.
- Cook the spaghetti. While the sauce simmers, bring a large pot of water to a boil. Salt the water, add the spaghetti, and cook according to the package directions until al dente: tender, with a slight firmness at the center. Before draining, carefully scoop out and reserve 1 cup of the starchy cooking water. Drain the spaghetti without rinsing.
- Toss pasta and sauce. Add the drained spaghetti to the skillet. Pour in about 1/4 cup reserved pasta water and toss with tongs until the noodles are evenly coated. Add more water a tablespoon or two at a time if the sauce seems tight or does not cling to the strands. King Arthur Baking also describes using pasta water when tossing noodles with sauce to help it cling. The finished sauce should look glossy and coat the spaghetti, not sit watery in the pan.
- Finish with basil. Tear most of the basil leaves into smaller pieces and toss them through the pasta off the heat. Stir in the Parmesan, if using. Taste and adjust the salt or pepper. Divide among warm bowls and finish with the remaining basil and more cheese, if desired.
Serving, useful notes and storage
Reserve portions before serving. Keep any dressing, crisp bread, garnish and uncooked salad separate. For later meals, reheat only the cooked portion you need and prepare fresh finishing ingredients at serving time.
Refrigerate perishable leftovers promptly in shallow covered containers, within 2 hours (1 hour above 90°F). Keep at 40°F or colder and use within 3–4 days, or any shorter period stated for this dish. Reheat cooked leftovers to 165°F; bring soups and sauces to a boil. Reheating does not restart the storage time.
Keep the sauce gentle. A low, steady simmer gives the tomatoes time to thicken without scorching. If you prefer a smoother sauce, crush any larger tomato pieces against the side of the pan with a spoon.
Easy variation: Add the optional red-pepper flakes with the garlic for gentle heat. For a milder family-style version, leave them out and let diners add chili flakes at the table. You can also skip the onion if you want a shorter prep list.
Serve with grated Parmesan, warm bread, or a crisp green salad. For a heartier meal, add a simple side of roasted vegetables. Keep extra basil for the table so everyone can add more to taste.