12 oz spaghetti
3 tbsp olive oil
1 onion, diced
4 garlic cloves, minced
2 tbsp tomato paste
1 can (28 oz) crushed tomatoes
Salt and pepper, to taste
Pinch red pepper flakes
Fresh basil and parsley
Grated Parmesan cheese
Cook spaghetti in salted water until al dente. Reserve pasta water.
Heat olive oil, sauté onion until soft.
Add garlic and red pepper flakes, cook briefly.
Stir in tomato paste, then add tomatoes. Simmer 20 minutes.
Toss pasta with sauce, adding pasta water as needed.
Finish with herbs and Parmesan. Serve hot.
Use San Marzano tomatoes for best flavor.
Sauce can be made ahead and stored.
Add meatballs, sausage, or veggies for variations.