Sunday Spaghetti

Ingredients

• 1 pound Spaghetti (dry, broken into thirds for easy handling)
• 2 tablespoons Olive Oil (extra‑virgin recommended)
• 1 large Onion (peeled and finely chopped)
• 5 cloves Garlic (minced)
• 1/2 teaspoon Crushed Red Pepper Flakes (about five pinches)
• 1 teaspoon Salt (plus extra to taste)
• 1/2 teaspoon Black Pepper (freshly cracked)
• 2 large Fresh Red Tomatoes (chilled, crushed by hand)
• 2 tablespoons Tomato Paste (plain, no added herbs)
• 2 cans (28 oz each) Crushed Tomatoes (whole‑peeled crushed tomatoes)
• 1 tablespoon Italian Seasoning (dry blend of oregano, basil, thyme)
• 1 pinch Sugar (balances acidity)
• 14 ounces Water (approximately half a 28‑oz can)
• 1/4 teaspoon Garlic Powder (optional, for extra depth)
• 1/2 cup Fresh Basil (roughly chopped)
• 1/2 cup Pecorino Romano (freshly grated)

Instructions

1. Heat Oil & Add Red Pepper Flakes

   Place the large saucepot over medium heat, add the olive oil, and let it warm for about 30 seconds. Sprinkle in the crushed red pepper flakes and stir for 1 minute until fragrant.

   Time: PT1M

   Temperature: medium

2. Sauté Onion

   Add the chopped onion, a pinch of salt, and cracked black pepper. Cook, stirring occasionally, until the onion becomes translucent and just begins to turn golden, about 4 minutes.

   Time: PT4M

   Temperature: medium

3. Add Garlic

   Stir in the minced garlic and cook for another 1 minute, just until the garlic releases its aroma.

   Time: PT1M

   Temperature: medium

4. Combine Fresh Tomatoes & Tomato Paste

   Add the crushed fresh tomatoes and the tomato paste. Mix well to incorporate the paste fully.

   Time: PT2M

   Temperature: medium

5. Add First Can of Crushed Tomatoes & Season

   Pour in one 28‑oz can of crushed tomatoes, sprinkle the Italian seasoning, and season with additional salt and cracked black pepper to taste. Bring to a gentle simmer and let it cook for 5 minutes.

   Time: PT5M

   Temperature: medium

6. Balance Acidity

   Add a pinch of sugar to the sauce and stir. This helps balance the natural acidity of the tomatoes.

   Time: PT0M

7. Add Second Can & Water, Bring to Boil

   After the sauce has simmered for about 10 minutes total, add the second can of crushed tomatoes. Fill the empty can halfway with water (≈14 oz) and pour it in. Increase the heat briefly to bring the mixture to a rolling boil, then add the garlic powder.

   Time: PT5M

   Temperature: high

8. Slow Simmer

   Reduce the heat to low, partially cover the pot, and let the sauce simmer gently for about 30 minutes, stirring every 5‑7 minutes. Remove the lid halfway through to allow some liquid to evaporate.

   Time: PT30M

   Temperature: low

9. Finish with Fresh Basil

   During the last 5 minutes of simmering, stir in the chopped fresh basil. Let the basil infuse its flavor without overcooking.

   Time: PT5M

   Temperature: low

10. Cook Spaghetti

    While the sauce finishes, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente, usually 9‑11 minutes. Reserve 1 cup of the pasta water, then drain the spaghetti in a colander.

    Time: PT10M

    Temperature: boiling

11. Combine Pasta & Sauce

    Return the drained spaghetti to the sauce pot. Toss gently to coat, adding a splash of reserved pasta water if needed for a silky texture. Sprinkle the grated Pecorino Romano over the top and drizzle a little extra‑virgin olive oil.

    Time: PT2M

    Temperature: low

12. Plate & Serve

    Divide the spaghetti among warm plates, finish with an extra pinch of cracked black pepper and a few fresh basil leaves if desired. Enjoy your Sunday Spaghetti!

    Time: PT0M

Nutrition Facts

Calories

410

Protein

15 g

Carbohydrates

62 g

Fat

11 g

Fiber

5 g

Ingredient Substitutions

• Instead of Spaghetti: Linguine, Fettuccine, Gluten‑free spaghetti
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Onion: shallot, leek
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Crushed Red Pepper Flakes: cayenne pepper (a pinch)
• Instead of Salt: sea salt, kosher salt
• Instead of Black Pepper: white pepper
• Instead of Fresh Red Tomatoes: canned diced tomatoes (1 cup)
• Instead of Tomato Paste: tomato puree (3 tbsp)
• Instead of Crushed Tomatoes: san marzano whole tomatoes, crushed
• Instead of Italian Seasoning: dried oregano + dried basil (1 tsp each)
• Instead of Sugar: honey (a tiny drizzle)
• Instead of Water: low‑sodium broth for richer flavor
• Instead of Garlic Powder: additional fresh garlic (1 clove)
• Instead of Fresh Basil: dried basil (1 tsp)
• Instead of Pecorino Romano: Parmesan cheese, Grana Padano

Equipment Needed

• Large Saucepot
• Wooden Spoon
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Can Opener
• Colander
• Box Grater
• Tongs (optional)

Critical Steps — Do Not Skip

• Simmer the sauce for at least 30 minutes to develop depth.
• Add water to the second can of tomatoes to prevent the sauce from becoming overly thick.
• Stir in fresh basil during the final 5 minutes for bright flavor.
• Cook spaghetti al dente and reserve pasta water for sauce adjustment.

Chef Tips from the Video

• Use San Marzano canned tomatoes for a sweeter, richer sauce.
• Grate Pecorino Romano fresh; pre‑grated cheese loses flavor quickly.
• Add a small knob of butter at the end of simmering for extra silkiness.

Troubleshooting

Storage

Refrigerator: Store sauce in an airtight container for up to 4 days. Reheat gently on the stove.

Freezer: Freeze sauce in portion‑size bags for up to 2 months. Thaw overnight in the fridge before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The tomato sauce improves after a few hours; make it a day ahead and refrigerate.
• Reheat sauce over low heat, adding a splash of water or broth if it thickens.
• Cook spaghetti al dente, toss with a little olive oil, and refrigerate; combine with reheated sauce just before serving.

Frequently Asked Questions