Red Sauce Pasta

Ingredients

Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook 1 lb pasta (penne, spaghetti, or rigatoni) for 1 minute less than package time. Reserve 1 cup of pasta water before draining.

2. 2

   While pasta cooks, heat 3 tablespoons olive oil in a large skillet over medium heat. Add 5 minced garlic cloves and ½ teaspoon red pepper flakes. Cook 30 seconds — pale gold, not brown.

3. 3

   Add 1 can (28 oz) crushed tomatoes (San Marzano if possible), 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon dried oregano, 1 teaspoon sugar (balances tomato acidity).

4. 4

   Simmer 10-15 minutes until thickened and the raw tomato taste has cooked out.

5. 5

   Add the drained pasta to the sauce. Toss to coat. Add pasta water by splash if too thick. Add ½ cup grated Parmesan and toss for 60 seconds.

6. 6

   Finish with a generous handful of torn fresh basil, more Parmesan, a drizzle of olive oil. Serve immediately.