Spaghetti with Tomato Sauce
A glossy, slow-simmered tomato sauce clings to tender spaghetti, brightened with fresh basil and finished with a pat of butter for silkiness—comfort that tastes like home.
1 lb spaghetti
3 tbsp extra-virgin olive oil
1 yellow onion, finely chopped
4 clove garlic, finely minced
28 oz crushed tomatoes
2 tbsp tomato paste
½ cup dry red wine
1 cup water, reserved from pasta cooking
1 tsp granulated sugar
1 tsp dried oregano
¼ tsp red pepper flakes
1 bay leaf
1 tbsp kosher salt, divided
½ tsp black pepper, freshly ground
2 tbsp unsalted butter
½ cup basil, chopped
½ cup parmesan, freshly grated
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
You Might Also Like
Cannoli
Crisp, golden pastry tubes filled with a cool, sweet ricotta cream studded with chocolate and brightened with citrus and cinnamon—textural contrast in every bite.
Suppli al Telefono
Crisp, golden rice fritters with molten mozzarella at their center—the interior stretches like a phone cord when you pull them apart. A savory tomato-scented risotto is chilled, shaped around cheese, breaded and deep-fried for irresistible contrast of texture.
Vitello Tonnato
Slices of gently poached veal are chilled, then dressed in a silky tuna–capers emulsion for a cool, savory dish that balances rich meat with briny, lemon-bright flavors. Serve thinly sliced for an elegant make-ahead antipasto or light main.