New York Style Pasta with Tomato Sauce

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.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 674
• Protein: 21 g
• Carbs: 96 g
• Fat: 24 g

Ingredients

• 400 g Spaghetti ( dry )
• 800 g Round tomato ( finely diced )
• 1 piece Yellow onion ( finely chopped )
• 3 piece Garlic ( minced )
• 3 tbsp Extra virgin olive oil
• 1 tsp White sugar
• 1 tsp Oregano ( dried )
• 60 g Parmesan cheese ( grated )
• 30 g Minimum butter sweet ( cubed )
• 10 piece Basil optional ( fresh leaves )
• 400 g Canned crushed tomatoes

Instructions

1. Preparing the aromatic base

   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. Simmering and reducing the sauce

   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. Cooking the pasta

   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. Emulsifying and finishing

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat with a splash of water to loosen the sauce.