Ingredients:

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 can crushed tomatoes (28 ounces or 800 grams, preferably San Marzano)
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup fresh basil, chopped (plus extra for garnish)
  • 1/4 teaspoon black pepper
  • 12 ounces spaghetti
  • Water (for boiling)
  • 1 teaspoon salt (for pasta water)

Instructions:

  1. Fill a large pot with water, add salt, and bring to a boil.
  2. Add spaghetti and cook according to package instructions until al dente (usually 8-10 minutes).
  3. While the pasta cooks, heat olive oil in a large skillet over medium heat.
  4. Add minced garlic and sauté until fragrant (about 1 minute).
  5. Stir in crushed tomatoes, salt, sugar, red pepper flakes, and black pepper.
  6. Allow the sauce to simmer for 5-7 minutes, stirring occasionally.
  7. Once the spaghetti is cooked, reserve 1/2 cup of pasta water, then drain the pasta.
  8. Add drained spaghetti to the sauce and toss to combine. If too thick, add reserved pasta water as needed.
  9. Stir in chopped basil.
  10. Plate the spaghetti and garnish with additional basil. Serve hot.