Classic Spaghetti Marinara

Heat 1/4 cup extra virgin olive oil in a large saucepan over medium heat. Add 1/2 cup finely diced yellow onion and saute until soft, about 5 minutes.

Add 4 cloves thinly sliced garlic and 1/4 tsp red pepper flakes to the pan. Cook for 1 minute until fragrant, being careful not to brown the garlic.

Crush 28 oz San Marzano tomatoes by hand and add them to the pan along with 1/2 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper. Bring to a gentle simmer.

Reduce heat to low, partially cover, and simmer for 30 to 40 minutes until the sauce deepens in color and thickens.

Bring a large pot of salted water to a boil. Add 12 oz spaghetti and cook according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.

Toss the pasta directly into the marinara sauce along with 1/4 cup torn fresh basil. If the sauce is too thick, add reserved pasta water as needed. Garnish with 1/4 cup grated Parmigiano-Reggiano before serving.