Spaghetti with Simple Marinara

Ingredients

• 1 lb dry spaghetti
• 1/4 cup extra virgin olive oil
• 4 cloves garlic, thinly sliced
• 1 (28 oz) can crushed tomatoes
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• 1 tsp granulated sugar
• 1 1/2 tsp kosher salt, divided
• 1/4 tsp black pepper
• 1/3 cup fresh basil leaves, torn
• 1/2 cup grated parmesan, for serving

Instructions

1. Fill a large pot (at least 6 quarts) with water and bring to a rolling boil over high heat, then stir in 1 tablespoon of salt; the water should taste clearly salty, like the sea, since this is your only chance to season the pasta itself.
2. While the water heats, warm the olive oil in a large skillet or saucepan over medium-low heat, add the sliced garlic, and cook for 45 to 60 seconds, stirring constantly, just until it turns pale gold and fragrant; do not let it brown or it will taste bitter.
3. Carefully pour in the crushed tomatoes (they may splatter), then add the oregano, red pepper flakes, sugar, remaining 1/2 teaspoon salt, and black pepper.
4. Bring the sauce to a gentle simmer, small bubbles breaking the surface, then reduce heat to low and let it cook uncovered for 15 to 18 minutes, stirring every few minutes, until it thickens slightly and no longer tastes sharply acidic.
5. Once the pasta water is boiling, add the spaghetti and stir immediately to keep the strands from sticking together.
6. Cook according to the package time minus 1 minute, then fish out a strand and bite it: it should be tender but still have a firm, slightly chewy center with no white, chalky core; this is al dente.
7. Just before draining, scoop out and reserve 1 cup of the starchy pasta water using a heatproof measuring cup.
8. Drain the pasta in a colander (do not rinse it, since the starchy coating helps sauce cling to the noodles).
9. Add the drained pasta directly into the skillet with the sauce, along with a splash (about 1/4 cup) of the reserved pasta water, and toss with tongs over low heat for 1 to 2 minutes so the sauce coats every strand and loosens to a glossy consistency.
10. Remove from the heat, stir in the torn basil, and taste for salt, adding a pinch more if needed.
11. Twirl into warm bowls and top with grated parmesan before serving right away.

Tips

Why You'll Love This

• Ready in under 40 minutes with pantry staples
• Foolproof entry point for total beginners
• Naturally vegetarian and easy to double for meal prep

Nutrition

Nutrition values are estimated per serving based on the ingredients used.