Ingredients
Sauce Ingredients
- 2 tbsp olive oil
- 1 shallot (or yellow onion, minced)
- 2 cloves garlic (finely sliced)
- 1 tbsp tomato paste
- ¼ tsp crushed red pepper (optional)
- 1 x 14.5 oz can whole peeled tomatoes
- ¼ cup fresh basil (chopped)
- 1 tsp sugar
- ¼ tsp salt (or more to taste)
- ¼ tsp black pepper (or more to taste)
Pasta Ingredients
- 7 oz spaghetti (or pasta of choice)
- ½ bunch fresh basil (chopped)
- Parmesan cheese (for serving)
Instructions
- Prepare the sauce base: Heat a large pot over medium heat, then add olive oil, minced shallot or onion, and sliced garlic. Sauté for a few minutes until the onions become translucent and the garlic is fragrant. Add tomato paste and crushed red pepper flakes if using, and cook for another minute to deepen the flavor.
- Add tomatoes and seasonings: Pour in the canned whole peeled tomatoes along with their juices, chopped fresh basil, sugar, salt, and black pepper. Stir everything to combine.
- Simmer the sauce: Bring the mixture to a gentle boil, then reduce the heat to medium-low. Let it simmer uncovered for about 20 minutes, stirring occasionally. Use the back of a wooden spoon to crush any large tomato chunks to create a smooth sauce texture.
- Cook the pasta: While the sauce simmers, bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions. Reserve about ½ cup of pasta cooking water before draining the pasta in a colander.
- Toss pasta with sauce: Add the cooked spaghetti directly to the sauce and toss well over low heat for one minute, stirring constantly. If the sauce appears too thick, add a splash of the reserved pasta water to loosen it and coat the pasta evenly.
- Serve: Plate the spaghetti and garnish with freshly chopped basil and grated Parmesan cheese. Serve immediately for the best flavor.
Notes
- You can substitute yellow onion if shallots are unavailable.
- Adjust the red pepper flakes to your preferred spice level or omit entirely.
- For a richer flavor, add a splash of good-quality extra virgin olive oil just before serving.
- Reserve pasta water is useful to adjust sauce consistency without watering down flavor.
- Leftover sauce can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
