Don’t rush the sauce: Allow the sauce to simmer for at least 15-20 minutes to let the flavors meld and develop depth. If you have more time, simmer it longer for a richer taste.
Taste and adjust: Always taste your sauce and adjust the seasoning with salt, pepper, and sugar to balance the acidity of the tomatoes.
Reserve pasta water: Save a cup of pasta water before draining the spaghetti. This starchy water can be added to the sauce to help it cling to the pasta better.
Instructions
Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain, reserving 1 cup of pasta water for later.
Prepare the sauce: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until soft and translucent.
Add the garlic: Add the minced garlic to the pan and sauté for an additional 1-2 minutes, being careful not to burn it.
Add the tomatoes: Stir in the crushed tomatoes, tomato paste, oregano, basil, and red pepper flakes (if using). Bring the mixture to a simmer and let it cook for 15-20 minutes, stirring occasionally. If the sauce thickens too much, add some reserved pasta water to reach your desired consistency.
Season the sauce: Taste the sauce and adjust the seasoning with salt, pepper, and sugar, if necessary, to balance the acidity.
Combine pasta and sauce: Add the cooked spaghetti to the sauce, tossing to coat. If needed, add more pasta water to help the sauce adhere to the noodles.
Serve: Divide the pasta among plates and top with grated Parmesan cheese and fresh herbs, such as basil or parsley. Serve immediately.
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