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12 ounces spaghetti (or any pasta of your choice)
2 tablespoons olive oil
1 small onion (diced)
3 cloves garlic (minced)
1 can (14.5 ounces) crushed tomatoes
1 can (6 ounces) tomato paste
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes (optional, for heat)
Salt and pepper to taste
1 tablespoon sugar (optional, to balance acidity)
1/4 cup grated Parmesan cheese (for topping)
Fresh basil or parsley (chopped, for garnish)
Optional Additions
1/2 cup red wine (to deepen the sauce flavor)
1/4 teaspoon garlic powder (for extra garlic flavor)
1/4 cup black olives (sliced, for added richness)
1/4 cup capers (for a briny contrast)
1/2 cup ground beef or Italian sausage (for a meaty version)
1/4 cup heavy cream (for a creamy twist)
Tips for Success
Cook pasta al dente: Be sure to follow the pasta package instructions, cooking the spaghetti until it’s just tender but still firm to the bite. This texture will absorb the sauce better and provide the ideal mouthfeel.
Use quality olive oil: The olive oil forms the base of your sauce and adds richness. Use extra virgin olive oil for the best flavor.
