Registry-Style Tomato Basil Pasta

A rich, slow-simmered tomato sauce that coats pasta perfectly, with hidden herbs for depth of flavor.

Cuisine: Italian

Category: Pasta

Prep: 15 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

• 12 oz spaghetti pasta
• 28 oz crushed San Marzano tomatoes
• 3 tbsp extra-virgin olive oil
• 1/2 cup finely diced red onion
• 3 cloves minced garlic
• 1/2 cup chopped fresh basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated parmesan cheese

Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
2. Step 2: While pasta cooks, heat 3 tbsp extra-virgin olive oil in a deep skillet over medium heat. Add 1/2 cup finely diced red onion and cook for 4 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant but not browned.
3. Step 3: Stir in 28 oz crushed San Marzano tomatoes, 1/2 cup chopped fresh basil, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer uncovered for 20 minutes, stirring occasionally, until sauce thickens slightly.
4. Step 4: Add drained spaghetti to the skillet with 2 tbsp reserved pasta water. Toss vigorously for 1-2 minutes until sauce coats each strand. Stir in 1/4 cup grated parmesan cheese until melted. Serve immediately with extra basil for garnish.