Spaghetti with Traditional Tomato Sauce
Salt pasta water generously (kosher salt) so the noodles themselves absorb seasoning while cooking. Transfer pasta directly from boiling water into the sauce and finish with a splash of the starchy pasta water for a glossy, unified dish. Fresh basil added at the end lifts the brightness, and a tiny pinch of nutmeg rounds the acidity without tasting spicy.
Time: Prep: 15 mins, Cook: 60 mins, Total: 75 mins
Servings: 4
Ingredients
- 2 tbsp olive oil
- 1 onion, finely diced
- 4 cloves garlic, sliced
- 1 small can tomato paste (about 6 oz)
- 2 cans whole-peeled San Marzano tomatoes, crushed by hand
- Kosher salt, to taste
- Black pepper, to taste
- Pinch chili flakes
- Small pinch nutmeg
- Fresh basil leaves, to finish
- Optional: 1 lb ground beef (or beef/pork blend)
- Optional: splash of red wine
Instructions
- Heat the olive oil in a wide pot, sweat the diced onion until soft and translucent, then add the sliced garlic and cook briefly until fragrant.
- If using meat, add it now and brown thoroughly with the aromatics, then stir in the tomato paste and cook for a minute or two to deepen the flavor.
- Deglaze with a splash of red wine if desired, add the crushed tomatoes, and season with salt, pepper, chili flakes and a tiny pinch of nutmeg.
- Let the sauce simmer gently for 45 minutes to an hour, finishing with fresh basil and adjusting seasoning before serving.