Good Old Spaghetti and Tomato Sauce

From Redbook

This recipe has been tested by Redbook

Serves: 6 

Yields: about 7 cups of sauce, enough for 1 pound of pasta

Ingredients

U.S.

Metric

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For the Tomato Sauce

• 3 tablespoon(s) olive oil
• 1 large onion, finely chopped
• 1 teaspoon(s) finely minced garlic
• 2 can(s) (28 ounces each) crushed tomatoes, preferably in purée
• 3 tablespoon(s) tomato paste
• 1 teaspoon(s) dried oregano
• 1/2 teaspoon(s) dried basil
• 1 pinch(s) red pepper flakes, or more to taste
• Kosher or coarse salt, to taste
• Freshly ground black pepper, to taste

For the Pasta

• 1 package(s) (16-ounce) dried spaghetti, or any pasta you like
• Freshly grated Parmesan cheese (optional), for serving
• 2 tablespoon(s) slivered fresh basil or a handful of whole leaves (optional), for serving

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Directions

1. Make the tomato sauce: Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook until it starts to turn golden, about 2 minutes. Add the tomatoes, tomato paste, oregano, basil, and red pepper flakes, if using (you can also wait and add the red pepper flakes to portions of the sauce at the end for those who like it hot). Season the sauce with salt and black pepper to taste and let come to a simmer. Reduce the heat to medium-low and let the sauce simmer gently until it thickens slightly and the flavors taste nicely melded, about 20 minutes (the sauce can simmer for much longer, if you want; it will get even richer and more concentrated). Taste for seasoning, adding more salt and/or black pepper or red pepper flakes as necessary.
2. Prepare the pasta: Bring a large pot of water to a boil over high heat. Add salt and let the water return to a boil. Add the pasta and cook it according to the package directions.
3. Drain the pasta, return it to the pot, and pour about half of the tomato sauce over the pasta, stirring to combine. Transfer the pasta to a serving bowl or serve it in individual bowls, topping it with Parmesan, fresh basil, and red pepper flakes, as desired, or pass the toppings in small bowls at the table.

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Tips & Techniques

Cooking Tip: if you have fresh oregano and basil you'll be able to make a lovely fresher tasting sauce. Instead of adding the dried oregano and basil at the beginning of the long simmer, finely chop about 1 tablespoon of each of the fresh herbs (not worrying about precision; the herb thing is really to taste). Add the fresh herbs for the last 5 or so minutes that the sauce simmers. And, as noted in the recipe, you can also sliver up some fresh basil and sprinkle it on top of the plates, along with or instead of the optional Parmesan. 

Make Ahead: The tomato sauce can be refrigerated for five days and can be frozen for up to nine months. Let it cool and put it in well-sealed pint or quart plastic containers.

 Redbook.com