Italian Tomato Pasta Parmesan (Printable)
Al dente pasta in savory tomato sauce with aromatic herbs and Parmesan cheese. Ready in 30 minutes.
# What You’ll Need:
→ Pasta
01 - 14 oz dried spaghetti or penne
02 - 1 tablespoon salt (for pasta water)
→ Sauce
03 - 2 tablespoons olive oil
04 - 2 cloves garlic, finely chopped
05 - 1 onion, finely diced
06 - 28 oz canned crushed tomatoes
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - 1/2 teaspoon sugar
10 - Salt and pepper, to taste
→ Finishing Touches
11 - 1.5 oz freshly grated Parmesan cheese
12 - Handful fresh basil leaves
# How-to Steps:
01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, following package directions. Reserve 1/2 cup of starchy pasta water before draining through a colander.
02 - While the pasta cooks, warm olive oil in a large skillet over medium heat. Add the garlic and onion, sautéing until softened and translucent, approximately 5 minutes.
03 - Stir in the crushed tomatoes, dried oregano, dried basil, sugar, salt, and pepper. Bring to a gentle simmer and cook uncovered for 12 to 15 minutes, stirring occasionally to prevent sticking.
04 - Transfer the drained pasta directly into the skillet with the sauce. Toss thoroughly, splashing in reserved pasta water as needed to reach your preferred consistency.
05 - Serve immediately while hot, finished with freshly grated Parmesan cheese and scattered fresh basil leaves.
# Expert Advice:
01 -
- The sauce comes together with pantry staples you probably already have on hand.
- It tastes like it simmered all day but only needs fifteen minutes on the stove.
- Cleanup is minimal since everything happens in one pot and one skillet.
02 -
- Under salted pasta water is the single biggest mistake home cooks make with this dish and it cannot be fixed later.
- That half cup of reserved pasta water is liquid gold because the starch helps the sauce emulsify and cling to every noodle.
03 -
- Start the sauce before the pasta water so the flavors have time to develop while the noodles cook.
- Tasting the sauce at the very end and adjusting the salt one final time is the difference between good and unforgettable.