Spaghetti: 400 grams (or your preferred pasta type)
Tomatoes: 2 pounds (fresh vine-ripened or canned San Marzano)
Fresh Basil Leaves: A handful, torn or chopped
Garlic: 3–4 cloves, minced
Extra Virgin Olive Oil: 4 tablespoons
Salt: To taste
Black Pepper: To taste
Red Pepper Flakes (optional): A pinch, for a hint of spice
Sugar (optional): 1 teaspoon, to balance acidity
Parmesan Cheese (optional): Freshly grated, for garnish
Pasta Water: ½ cup (reserved from cooking the spaghetti)
Instructions
Prepare the Tomatoes:
If using fresh tomatoes, blanch them in boiling water for 1–2 minutes, then peel and crush them. For canned tomatoes, simply crush them with your hands or a fork.
Cook the Sauce:
In a large skillet, heat the olive oil over medium heat.
Add the minced garlic and sauté until fragrant (about 1 minute). Be careful not to burn it.
Stir in the crushed tomatoes and season with salt and black pepper. Add a pinch of red pepper flakes if you like a little heat.
Let the sauce simmer gently for 20–25 minutes, stirring occasionally.
Add the Basil:
Tear the fresh basil leaves into smaller pieces and stir them into the sauce during the last 5 minutes of cooking. This ensures the basil retains its fresh aroma and flavor.
Cook the Spaghetti:
In a large pot, bring salted water to a boil. Add the spaghetti and cook until al dente, following the package instructions.
Reserve ½ cup of the pasta water before draining the spaghetti.
Combine Pasta and Sauce:
Add the cooked spaghetti to the skillet with the sauce. Toss gently to coat the strands evenly. If needed, add a splash of reserved pasta water to help the sauce stick to the pasta.
Serve and Garnish:
Plate the pasta and garnish with freshly grated Parmesan cheese and a drizzle of olive oil. Add a few basil leaves for presentation if desired.
