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Classic Italian Spaghetti with Rich Tomato Sauce

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A simple and reliable recipe for homemade spaghetti with a rich tomato sauce, perfect for weeknight dinners or family meals.

Ingredients

Scale
  • 400 g (14 oz) dried spaghetti
  • 3 tbsp extra-virgin olive oil
  • 1 small onion, very finely chopped
  • 3–4 garlic cloves, finely minced
  • 1 small carrot, finely grated or minced
  • 1 small celery stalk, finely minced (optional)
  • 2 cans (400 g / 14 oz each) whole peeled or crushed tomatoes, preferably San Marzano
  • 2 tbsp tomato paste
  • 120 ml (1/2 cup) water or vegetable broth, as needed
  • 1 tsp sugar (optional)
  • 1 tsp fine sea salt, plus more for pasta water
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil (if not using much fresh)
  • 1 pinch red pepper flakes (optional)
  • 6–8 fresh basil leaves, torn or chopped, plus extra for garnish
  • 20 g (1/4 cup) freshly grated Parmigiano-Reggiano or Grana Padano, plus more for serving
  • 1 tbsp unsalted butter or extra olive oil (optional, for finishing the sauce)

Instructions

  1. Peel and finely chop the onion. Mince the garlic. Finely mince the celery and grate or mince the carrot.
  2. In a large saucepan, heat the olive oil over medium heat. Add the onion, carrot, and celery with a small pinch of salt. Cook for 7–10 minutes, stirring often, until very soft and lightly golden.
  3. Add minced garlic and cook for 30–45 seconds until fragrant; do not let it brown. Stir in tomato paste and cook for 1–2 minutes.
  4. Add tomatoes, crushing them by hand, then pour in any juices. Add 120 ml water or broth, salt, black pepper, oregano, basil, and red pepper flakes (if using).
  5. Simmer sauce over medium heat, then reduce heat to low, partly cover, and simmer gently for 30–40 minutes, stirring occasionally.
  6. When the sauce is thick, stir in butter or olive oil and add torn fresh basil leaves.
  7. Bring a large pot of water to a boil, salt it, and cook spaghetti according to package directions. Reserve 1 cup of pasta water before draining.
  8. Combine drained spaghetti with the sauce in the pan, toss gently, and add reserved pasta water if needed.
  9. Add grated Parmigiano-Reggiano, adjusting with more pasta water for a silky finish.
  10. Plate portions of spaghetti, spoon sauce on top, garnish with additional cheese and basil, and drizzle with olive oil before serving.

Notes

Use good canned tomatoes for the best flavor. Save a bit of pasta water to adjust sauce consistency if needed.

Nutrition

Find it online: https://voxrecipes.com/classic-italian-spaghetti-rich-tomato-sauce/