All ingredients
For the Tomato Sauce:
– 3 tbsp 🫒 olive oil or cooking oil
– 1 🧅 medium onion, finely chopped
– 4 🧄 garlic cloves, minced
– 1 can 🍅 400g crushed tomatoes or 5 large ripe tomatoes, blended
– 2 tbsp 🍅 tomato paste – gives that deep red color
– 1 tsp 🍬 sugar – cuts acidity
– 1 tsp 🌿 dried oregano or mixed herbs
– ½ tsp 🌶️ chili flakes, optional
– 🧂 Salt + ⚫ black pepper to taste
– ½ cup 💧 pasta water, reserved
For the Pasta:
– 350g 🍝 spaghetti
– 1 tbsp 🧂 salt, for pasta water
– 🌿 Fresh dhania/parsley, chopped for garnish – the green bits on yours
Method to follow 🔥
Step 1: Make the sauce
1. Base: Heat 3 tbsp 🫒 oil medium heat. Add 🧅 onion, fry 5-6 mins till soft + translucent. Don’t brown.
2. Garlic: Add 🧄 garlic, fry 30 sec till fragrant. Don’t burn or it gets bitter.
3. Tomatoes: Add 🍅 tomato paste, fry 2 mins till it darkens. This deepens flavor + color.
4. Simmer: Pour in 🍅 crushed tomatoes + 🍬 sugar + 🌿 oregano + 🌶️ chili flakes + 🧂 salt + ⚫ pepper.
5. Cook down: Simmer 15-20 mins low heat, stirring occasionally. Sauce should be thick and glossy, not watery. Add splash water if too thick.
Step 2: Cook spaghetti
6. Boil: Big sufuria of water + 1 tbsp 🧂 salt. Boil 🍝 spaghetti 1 min less than packet says – al dente.
7. Save water: Before draining, scoop out ½ cup pasta water. The starch is gold.
Step 3: Combine
8. Toss: Drain pasta. Add straight to sauce pan with ¼ cup pasta water. Toss 1-2 mins on medium heat till sauce coats every strand. Add more pasta water if needed.
9. Rest: Turn off heat. Let sit 1 min so pasta absorbs sauce.
Serve: Pile high in bowl. Garnish with 🌿 chopped dhania/parsley.
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