New York Style Pasta with Tomato Sauce
Ingredients
- 400 gSpaghetti (dry)
- 800 gRound tomato (finely diced)
- 1 pcYellow onion (finely chopped)
- 3 pcGarlic (minced)
- 3 tbspExtra virgin olive oil
- 1 tspWhite sugar
- 1 tspOregano (dried)
- 60 gParmesan cheese (grated)
- 30 gUnsalted butter (cubed)
- 10 pcBasil (fresh leaves)
- 400 gCanned crushed tomatoes
Method
A thick, glossy red sauce that clings to every strand. Garlic and oregano infuse the oil before the tomatoes reduce to concentrate their natural sweetness.
- 1
Finely dice the yellow onion and mince the garlic. In a large pan, heat the olive oil and sweat the onion without browning. When translucent, add garlic and oregano until fragrant.
- 2
Add the diced tomatoes (and canned crushed tomatoes). Stir in white sugar to balance acidity. Simmer for 30 minutes. The sauce should thicken and coat the back of a spoon.
- 3
Drop the spaghetti into a large pot of boiling salted water. Cook two minutes less than the package instructions so they remain firm (al dente).
- 4
Transfer the pasta directly into the sauce with a ladle of pasta water. Mount with butter and add grated parmesan. Toss vigorously to create a creamy emulsion that coats the pasta.
Frequently asked questions
How do you get this dish right?
- Never rinse your pasta: the surface starch is what allows the sauce to cling properly.
- Pasta water is liquid gold: its starch binds fat and juice for a velvety texture.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat with a splash of water to loosen the sauce.
