Name: Spaghetti with Tomato Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 portions
Ingredients: 0.5 tin peeled tomatoes; 1 clove garlic; 0.25 pcs onion; 0.75 tablespoon olive oil; 0.25 teaspoon caster sugar; 0.25 teaspoon salt; 0.25 handful basil; 0.25 teaspoon oregano; ground pepper; 100 g spaghetti; 0.25 tablespoon salt; 0.75 l water; basil; parmesan

Step by step process

Preparing the Tomato Sauce

1
Peel the onion and dice it finely. Peel the garlic and slice it into thin rounds.
2
Heat olive oil in a large skillet or wide saucepan over medium heat. Add the onion and sauté for about 3-4 minutes until it softens and turns translucent.
TIP:
Sautéing is the gentle cooking of chopped vegetables, especially onions and garlic, in oil or butter over medium heat. The result is soft vegetables with a delicate golden color and intense aroma. The right temperature prevents burning and ensures the full release of flavor. It takes just 5-10 minutes and forms the flavor foundation for thousands of recipes.
3
Add the garlic slices and sauté for another minute until fragrant. Be careful not to let it burn, bitter garlic will ruin the entire sauce.
4
Pour in the peeled tomatoes with their juice and roughly crush them into smaller pieces with a wooden spoon. Add the dried oregano, sugar, and salt.
5
Bring the sauce to a gentle simmer, then reduce the heat to low and let it bubble gently uncovered for about 15-20 minutes until it reduces and thickens sufficiently. Stir occasionally.
TIP:
Reduction is the slow evaporation of sauce without a lid. The liquid evaporates, the flavor intensifies, and the contents thicken. Stir regularly to prevent burning. Tomato sauces typically reduce for 15-20 minutes and thicken further as they cool.

Cooking the Spaghetti

6
Meanwhile, bring a large pot with 3 litres of water to a boil. Salt the water generously, it should taste mildly salty.
7
Add the spaghetti and cook according to the package instructions until al dente, usually 8-10 minutes. Before draining, reserve a cup of the pasta cooking water, it will come in handy for adjusting the sauce consistency.
TIP:
Cook according to package instructions, but taste a small piece 1-2 minutes before the recommended time. It's done when there's still firmness in the center (al dente), not a soft texture. After draining, immediately add sauce without rinsing, the preserved starch will help it cling.
8
Drain the spaghetti through a colander but do not rinse them, the starch on the surface helps the sauce cling better.

Finishing and Serving

9
Add torn fresh basil and pepper to taste to the finished sauce. Stir briefly.
10
Transfer the drained spaghetti directly into the pan with the sauce and toss thoroughly over low heat so every strand is coated. If the sauce is too thick, add a little of the reserved pasta water.
11
Divide the spaghetti among plates, sprinkle with freshly grated Parmesan, and garnish with basil leaves. Serve immediately while hot.