Classic Italian Spaghetti
A beloved family recipe for authentic Italian spaghetti, featuring a rich, slow-simmered tomato sauce and perfectly cooked al dente pasta. This dish brings the taste of Italy to your home.
Ingredients
- 1 tbsp olive oil extra virgin
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 1/2 cup water or vegetable broth
- 2 tbsp fresh basil chopped
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes optional
- 1 tsp sugar optional
- 1 tsp salt or to taste
- 1/2 tsp black pepper or to taste
- 1 pound spaghetti pasta
- Parmesan cheese freshly grated
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
- Add minced garlic and red pepper flakes (if using) and cook for another minute until fragrant, being careful not to burn the garlic.
- Pour in the crushed tomatoes, tomato sauce, and water (or broth). Stir in fresh basil, dried oregano, sugar (if using), salt, and black pepper.
- Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for at least 45-60 minutes, stirring occasionally, to allow flavors to meld. The longer it simmers, the richer the flavor.
- About 15 minutes before the sauce is ready, bring a large pot of heavily salted water to a rolling boil. Add the spaghetti pasta and cook according to package directions until al dente.
- Drain the pasta, reserving about 1/2 cup of pasta water.
- Add the drained spaghetti directly to the sauce, or serve sauce over individual portions of pasta. If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency.
- Serve immediately, garnished with freshly grated Parmesan cheese and extra fresh basil if desired.
Notes
For a richer sauce, let it simmer longer, up to 2-3 hours, stirring occasionally. Always salt your pasta water generously – it should taste like the sea! For al dente pasta, follow package directions but start tasting a minute or two before the recommended time. You can add a pinch of sugar to the sauce to balance acidity if your tomatoes are very tart. Serve with freshly grated Parmesan cheese and a sprinkle of fresh basil.