Ingredients
Scale
- 8 oz (220 grams) spaghetti or bucatini (short pasta is fine too)
- 1 Tbsp olive oil or extra virgin olive oil, plus more for drizzling
- 1 medium-sized onion, finely chopped
- 2–3 garlic cloves, minced
- 1 can (14 oz/400 grams) tomatoes (whole, diced or cherry tomatoes)
- ½ tsp fine salt, plus more to taste
- â…› tsp black pepper
- 1 handful of basil leaves, chopped or torn
- 3 Tbsp grated parmesan, to serve
Instructions
- Bring a large pot of salted water to a boil. Start cooking the pasta about 5 minutes after you start making the sauce. Cook pasta per packet instructions until al dente. Reserve ½ cup of pasta water, then drain.
- Heat olive oil in a large pan over medium heat. Add diced onion and cook 5–6 minutes until soft and translucent.
- Stir in minced garlic and cook for 2 minutes until fragrant.
- Add tomatoes, salt, and pepper. Stir and simmer for 15 minutes until slightly reduced, breaking whole tomatoes with the back of a spoon.
- Taste and adjust seasoning. Add the drained pasta to the pan with the sauce along with fresh basil and toss well. Add a splash of reserved pasta water to make it juicier.
- Serve with freshly grated parmesan, extra basil, black pepper, and a drizzle of olive oil.
Notes
- Use high-quality Italian canned tomatoes for best flavor.
- Add olives, anchovies, or capers for an extra punch of flavor.
- Leftovers can be stored in the fridge up to 2 days and reheated with a touch of water and olive oil.
- Prep Time: 3 minutes
- Cook Time: 22 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian