Name: Classic Spaghetti with Slow-Simmered Tomato Sauce
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 12 oz dried spaghetti; 2 tbsp olive oil; 1 small yellow onion, finely chopped; 3 cloves garlic, minced; 1/4 tsp crushed red pepper flakes (optional); 1 (28 oz) can whole San Marzano tomatoes, crushed by hand; 1 tsp kosher salt, plus more for pasta water; 1/2 tsp freshly ground black pepper; 1 tsp sugar (optional, to taste); 1/4 cup fresh basil leaves, torn; 2 tbsp unsalted butter; Freshly grated Parmesan cheese, for serving; Chopped fresh parsley, for garnish

Classic Spaghetti with Slow-Simmered Tomato Sauce

ZestySpinach0677

This classic spaghetti recipe features a simple yet deeply flavorful tomato sauce, simmered gently with onion, garlic, and a hint of spice. Using whole San Marzano tomatoes and finishing the sauce with butter and fresh basil gives it a rich, velvety texture and bright, layered taste. Tossing the pasta with sauce and a bit of reserved cooking water ensures every strand is perfectly coated. Finished with Parmesan and fresh parsley, this dish is timeless comfort—quick enough for a weeknight, but special enough for company.

Ingredients

Instructions

Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente according to package instructions. Reserve 1/2 cup pasta water, then drain spaghetti.
While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic and crushed red pepper flakes and cook for 1 minute, until fragrant.
Add crushed tomatoes (with juices), salt, black pepper, and sugar (if using) to the skillet. Bring to a simmer. Reduce heat and let sauce gently bubble, stirring occasionally, for 15-20 minutes until slightly thickened.
Stir in butter and torn basil leaves. Simmer for 1-2 more minutes. Taste and adjust seasoning if needed.
Add drained spaghetti to the skillet with sauce. Toss to coat, adding reserved pasta water a splash at a time for a silky sauce that clings to the noodles.
Serve hot, topped with grated Parmesan and chopped parsley.