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Pasta with Red Sauce Recipe

Italian-American · Main course · 40 min total

A classic Italian-American comfort dish featuring al dente pasta tossed in a rich, slow-simmered tomato sauce with garlic and herbs.

Ingredients

• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon sugar (optional, to reduce acidity)
• 12 oz dried spaghetti or pasta of choice
• Fresh basil leaves for garnish (optional)
• Grated Parmesan cheese for serving

Instructions

1. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
2. Stir in crushed tomatoes, basil, oregano, salt, pepper, and sugar if using. Bring to a simmer, then reduce heat to low and cook uncovered for 20-25 minutes, stirring occasionally.
3. Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
4. Add drained pasta to the sauce and toss to coat. If sauce is too thick, add reserved pasta water a little at a time until desired consistency.
5. Serve immediately, garnished with fresh basil and grated Parmesan cheese.

Tips

• For a smoother sauce, use an immersion blender before adding pasta.
• Store leftover sauce in an airtight container in the refrigerator for up to 5 days.
• This sauce also works well with penne, rigatoni, or any short pasta.

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