Chef's Classic Tomato Pasta
Chef's Classic Tomato Pasta
Ingredients
For the Pasta
- 1 pound spaghetti
- 1 tablespoon kosher salt, for pasta water
For the Tomato Sauce
- 3 tablespoons olive oil
- 4 garlic, cloves, thinly sliced
- 1/2 teaspoon red pepper flakes
- 28 ounces canned crushed tomatoes, high quality
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 teaspoon granulated sugar, (optional, to balance acidity)
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil for the pasta. Add the spaghetti and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
⏱️ 10 min
- 2
While the pasta cooks, prepare the tomato sauce. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sliced garlic and red pepper flakes and cook for 1-2 minutes, until fragrant and the garlic is lightly golden. Be careful not to burn the garlic.
⏱️ 3 min
- 3
Pour in the crushed tomatoes. Add the granulated sugar (if using), 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir well. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 15 min
- 4
Once the pasta is cooked and drained, add it directly to the skillet with the tomato sauce. Add the chopped fresh basil and 1/2 cup of grated Parmesan cheese. Toss everything together, adding a splash or two of the reserved pasta cooking water as needed to create a silky sauce that coats the pasta beautifully.
⏱️ 5 min
- 5
Taste and adjust seasoning if necessary. Serve immediately, garnished with additional fresh basil and grated Parmesan cheese.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chef's Classic Tomato Pasta
For the Pasta
- 1 pound spaghetti
- 1 tablespoon kosher salt, for pasta water
For the Tomato Sauce
- 3 tablespoons olive oil
- 4 garlic, cloves, thinly sliced
- 1/2 teaspoon red pepper flakes
- 28 ounces canned crushed tomatoes, high quality
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 teaspoon granulated sugar, (optional, to balance acidity)
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil for the pasta. Add the spaghetti and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
⏱️ 10 min - 2
While the pasta cooks, prepare the tomato sauce. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sliced garlic and red pepper flakes and cook for 1-2 minutes, until fragrant and the garlic is lightly golden. Be careful not to burn the garlic.
⏱️ 3 min - 3
Pour in the crushed tomatoes. Add the granulated sugar (if using), 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir well. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 15 min - 4
Once the pasta is cooked and drained, add it directly to the skillet with the tomato sauce. Add the chopped fresh basil and 1/2 cup of grated Parmesan cheese. Toss everything together, adding a splash or two of the reserved pasta cooking water as needed to create a silky sauce that coats the pasta beautifully.
⏱️ 5 min - 5
Taste and adjust seasoning if necessary. Serve immediately, garnished with additional fresh basil and grated Parmesan cheese.
⏱️ 2 min