Old-School Spaghetti
A timeless recipe capturing the essence of traditional Italian cuisine, perfect for a comforting meal.
Ingredients
For the Sauce
- 2 tablespoons extra virgin olive oil Choose a robust flavored brand.
- 4 cloves fresh garlic, minced Adjust to taste.
- 2 cups ripe tomatoes, crushed Fresh or canned San Marzano recommended.
- 0.5 cups fresh basil leaves Tear leaves before adding.
- to taste pinch salt Start with a little and adjust.
- to taste pinch black pepper Freshly ground preferred.
For the Pasta
- 12 ounces spaghetti High-quality durum wheat recommended.
For Serving
- 0.5 cups Parmesan cheese, grated Freshly grated enhances flavor.
Instructions
Preparing the Sauce
- Heat olive oil over medium heat in a saucepan.
- Add minced garlic and sauté until fragrant but not browned.
- Add crushed tomatoes, crushing them gently to release their juices.
- Simmer the sauce on low heat for at least 30 minutes, stirring occasionally.
Cooking the Pasta
- Bring a large pot of salted water to a rolling boil.
- Add the spaghetti and cook until al dente according to package instructions.
- Reserve a cup of pasta water before draining.
Combining Pasta and Sauce
- Transfer the cooked spaghetti directly into the saucepan with the tomato sauce.
- Toss gently to coat the pasta evenly; add reserved pasta water if sauce is too thick.
Finishing Touches
- Tear fresh basil leaves and sprinkle over the spaghetti.
- Season with salt and pepper to taste.
Serving
- Divide the spaghetti among plates and sprinkle generously with grated Parmesan cheese.
- Pair with a crisp green salad and a glass of wine for an authentic experience.
Notes
For best results, always use fresh ingredients. You can also add crushed red pepper for a spicy kick.