Ingredients:

  • 12 oz (340 g) Dry Spaghetti or Linguine
  • 1 Tbsp Sea Salt (for pasta water)
  • 1/4 cup (60 ml) Extra Virgin Olive Oil
  • 4 large cloves Garlic, finely sliced
  • 1/4 tsp Red Pepper Flakes (optional)
  • 28 oz can Whole Peeled Tomatoes (San Marzano preferred)
  • 1/2 tsp Granulated Sugar
  • 1/2 tsp Fine Sea Salt (or to taste)
  • Freshly Ground Black Pepper (to taste)
  • 1 cup, packed Fresh Basil leaves, roughly chopped (plus extra for garnish)
  • 1/2 cup Freshly Grated Parmesan (plus extra for serving)

Instructions:

  1. Prep Ingredients: Slice the garlic thinly. Roughly chop most of the basil, reserving half for garnish. Use your hands to crush the whole canned tomatoes directly into a bowl.
  2. Boil Water: Fill a large stock pot with water and bring to a rolling boil over high heat. Add 1 tablespoon of salt once boiling.
  3. Build the Sauce Foundation: Place a large skillet over medium-low heat. Add the olive oil, sliced garlic, and red pepper flakes (if using). Sauté slowly for 3–4 minutes until fragrant and pale golden; do not let the garlic brown.
  4. Simmer the Sauce: Pour in the hand-crushed tomatoes. Add the sugar, 1/2 teaspoon of salt, and black pepper. Stir, bring to a gentle simmer, then reduce heat to low and let cook for 10–12 minutes, stirring occasionally, until slightly thickened.
  5. Cook Pasta: Add the spaghetti to the boiling salted water. Cook according to package directions, but remove the pasta 2 minutes before the indicated al dente time.
  6. Reserve Water and Drain: Just before draining, scoop out about 1.5 cups of the starchy pasta cooking water and set aside. Drain the pasta quickly.
  7. Finish and Emulsify: Turn off the heat under the sauce. Stir in the chopped fresh basil and the 1/2 cup of grated Parmesan cheese. Add the partially cooked pasta directly to the sauce.
  8. Toss Vigorously: Ladle 1/2 cup of the reserved pasta water into the skillet. Toss continuously over low heat for 1–2 minutes until the sauce emulsifies, creating a glossy coating that clings to the spaghetti. Add more pasta water, a splash at a time, as needed to achieve the perfect consistency.
  9. Serve: Transfer the pasta immediately to warm bowls. Top each serving with a drizzle of fresh olive oil, the remaining fresh basil leaves, and extra Parmesan cheese.