Instructions
Step 1: Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
Step 2: Reserve 1/2 cup of pasta water, then drain the spaghetti and set aside.
Step 3: Heat olive oil in a large skillet over medium heat.
Step 4: Add the chopped onion and cook until softened, about 3 to 4 minutes.
Step 5: Stir in the minced garlic and sauté for 1 minute until fragrant.
Step 6: Add the crushed tomatoes and tomato paste and stir until well combined.
Step 7: Season the sauce with salt, black pepper, oregano, dried basil, red pepper flakes, and sugar.
Step 8: Simmer the sauce for 15 to 20 minutes, stirring occasionally, until thickened.
Step 9: Add the cooked spaghetti to the sauce and toss until evenly coated.
Step 10: Add a splash of reserved pasta water if needed to loosen the sauce.
Step 11: Garnish with fresh basil leaves and grated Parmesan cheese before serving.
Storage and Reheating Tips
Store leftover spaghetti in an airtight container in the refrigerator for up to 4 days.
To freeze, allow the pasta and sauce to cool completely and freeze in freezer-safe containers for up to 2 months.
Reheat on the stovetop over medium heat or in the microwave until warmed through. Add a splash of water if the sauce thickens during reheating.
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