Quick Pasta with Tomato Sauce and Garlic

Peel the onion (1 pc) and dice it finely. Peel the garlic (3 cloves) and finely chop it with a knife. Pick the basil leaves (10 g) off the stems: reserve some for serving and some for the sauce. Finely grate the Parmesan (40 g) and set aside.

Pour water (2.5 L) into a large pot and bring to a rolling boil. Add salt (1 tbsp, or to taste). Add the pasta (320 g), stir, and cook until al dente according to the package, usually 9–11 minutes.

Meanwhile, heat a skillet over medium heat and add olive oil (2 tbsp). Add the onion (1 pc) and sauté for 4–5 minutes, stirring, until softened and slightly translucent. Add the garlic (3 cloves) and heat for 30–40 seconds, stirring constantly so it doesn’t burn.

Add the chopped tomatoes in their own juice (400 g) to the skillet with the onion and garlic. Season with salt (to taste), pepper (to taste), and sugar (1 tsp, optional). Bring to a boil, reduce to low, and simmer for 6–8 minutes, stirring occasionally, until slightly thickened. 1 minute before it’s done, stir in basil (half of the 10 g), tearing the leaves roughly by hand.

Drain the pasta (320 g) in a colander, keeping the reserved pasta water (150 ml). Add the pasta to the skillet with the tomato sauce (all of it). Add 50–150 ml of pasta water as needed and toss for 1–2 minutes over medium heat until the sauce evenly coats the pasta and lightly emulsifies with the starch.

Divide the pasta among 4 plates. Top with Parmesan (40 g) and the remaining basil (the rest of the 10 g). Adjust salt (to taste) and add ground black pepper (to taste) if needed.