Pasta al Pomodoro

• servings: 4 to 6
• total time: 25 Minutes

Ingredients

1 pound spaghetti OR linguine OR bucatini

Kosher salt and ground black pepper

¼ cup extra-virgin olive oil, plus more to serve

2 medium garlic cloves, smashed and peeled

½ teaspoon dried oregano OR 2 fresh oregano sprigs

¼ teaspoon red pepper flakes

28-ounce can whole peeled tomatoes, juices drained and reserved, tomatoes crushed by hand

1-inch piece Parmesan rind (optional), plus finely grated Parmesan cheese, to serve

Directions

In a large pot, bring 2 quarts water to a boil. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve ½ cup of the cooking water, then drain; set aside.

Meanwhile, in a 12-inch skillet over medium-high, combine the oil and garlic; cook, stirring often, until the garlic is lightly golden, 1 to 2 minutes. Add the oregano and pepper flakes, then cook, stirring, until fragrant, about 30 seconds. Add the tomato juices and Parmesan rind (if using). Bring to a simmer and cook, stirring often, until a spatula leaves a trail when drawn through the mixture, about 5 minutes.

Add the crushed tomatoes and cook, stirring often, until heated through, about 2 minutes. Add the pasta and ¼ cup of the reserved cooking water, then reduce to medium and cook, stirring and tossing, until the pasta is al dente and lightly sauced, about 3 minutes; add more cooking water 1 tablespoon at a time as needed if the mixture looks dry.

Off heat, remove and discard the garlic cloves, Parmesan rind (if used) and oregano sprigs (if used). Taste and season with salt and black pepper. Serve drizzled with additional oil and sprinkled with Parmesan.

Notes

Optional garnish: Torn fresh basil

Chances are, you’ve got everything in your pantry for this simple pasta with tomato sauce. We drain a can of whole peeled tomatoes, then cook the juices down with garlic, red pepper flakes and oregano to create a concentrated base. Before adding the tomatoes to the pot, we crush them by hand rather than finely chop so the sauce has texture. Be sure to boil the pasta as directed in a scant amount of water until just shy of al dente. The noodles will finish cooking directly in the sauce, with some of the starchy liquid to lend body and clingability. Add some warm, crusty bread and dinner is served.