Our Favorite Pasta Recipe
March 2, 2022 | 3:34 pm
Hey y’all. Do you wanna up your pasta game? Is the classic “boil some spaghetti and pour some Ragu” game getting you down? Well, don’t worry anymore because this is a pasta recipe that you can make on a weekday that will knock off everybody’s socks.
This recipe is our personal adaptation of Serous Eats’s “Quick and Easy Italian-American Red Sauce in 40 Minutes or Less” with some tips we took from J. Kenji Lopez-Alt’s “The Right Way to Sauce Pasta” article!
- 2 tablespoons (30ml) olive oil
- 4 cloves garlic, crushed
- generous pinch red pepper flakes
- 1 teaspoon (2g) dried oregano
- 3 tablespoons (50g) tomato paste
- 1 (28-ounce) can whole peeled tomatoes (preferrably San Marzano Tomatoes)
- 1 large sprig of fresh basil
- kosher salt
- 2 tablespoons (1 ounce, or 28g) unsalted butter (optional)
- Your favorite meats and veggies (optional)
- Fry any extra ingredients you wish to add to the sauce (such as italian sausage, red peppers, eggplant, mushrooms, or mirepoix/soffritto. Cook until no longer pink/tender/tender crisp.) with some olive oil on medium-low heat one at a time, and then set aside.
- In a large pot, combine oil and garlic, and heat over moderately low heat until garlic begins to very gently sizzle. Add red pepper flakes and cook, stirring, until garlic just begins to turn a light golden color, about 3 minutes. Add oregano and continue to cook, stirring, for 1 minute.
- Add tomato paste and cook, stirring, until paste has softened and blended with oil, about 3 minutes.
- Stir in canned tomatoes and their juices, increase heat to medium-high, bring to a gentle simmer, then lower heat to maintain. Using an immersion blender, blend tomatoes until sauce is smooth. (alternatively, use potato masher to crush tomatoes or crush tomatoes by hand before adding to pot. Though this may result in chunks of garlic in the final sauce.)
- Add basil and additional ingredients, and simmer; stirring occasionally, until sauce is reduced slightly and tastes rich (about 30 minutes). Season with salt.
- Boil water, adding salt right before the water is about to boil, and then add pasta and cook according to packaging; though remove 1-3 minutes before suggested cooking time. Reserve ½-1 cup of starchy pasta water before draining pasta into a strainer.
- Discard basil. Add reserved pasta water (this helps the sauce adhere to the pasta better) and stir in butter, if using, until melted. Then add the cooked pasta to the sauce, raising heat to medium, and cook for an additional 1-3 minutes until it is the desired texture (cooking in sauce allows for more of the flavour of the sauce to permeate into the pasta. Giving that “next day leftover” flavours to a fresh meal). Serve warm.