Classic Red Pasta Sauce

Sauté the base. In a large pot or Dutch oven, warm the olive oil over medium heat. Add the chopped onion and cook for 6 to 8 minutes, stirring occasionally, until softened and lightly golden.

Add garlic and spices. Stir in the garlic, salt, pepper, oregano, and red pepper flakes (if using). Cook for 30 to 60 seconds, just until the garlic smells fragrant.

Toast the tomato paste. Add the tomato paste and cook for 2 minutes, stirring constantly. You are looking for it to darken slightly and smell a little sweet, not raw.

Add tomatoes and simmer. Pour in the crushed tomatoes. Add 1/2 cup water to one of the empty cans, swirl it around, and pour it into the pot. Bring to a gentle simmer.

Cook low and slow. Reduce heat to low. Simmer uncovered for 25 to 35 minutes, stirring every so often, until thickened and glossy. If it starts to splatter, partially cover the pot.

Taste and adjust. If the sauce tastes sharp, add the sugar a little at a time. For a richer finish, stir in the butter until melted. If it needs a little brightness, add the balsamic vinegar or lemon juice.

Finish with basil. Turn off the heat and stir in the torn basil. Taste one last time and adjust salt.

Toss with pasta the right way. Add sauce to hot pasta and splash in a little pasta water. Toss until the noodles are coated and the sauce looks silky.