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Pasta Sauce Recipe That Elevates Every Dish
Mitchell Grace

Pasta Sauce Recipe

A classic, no-fuss tomato pasta sauce—sweet onions, garlic, and herbs simmered with crushed tomatoes for a silky, balanced sauce that clings perfectly to any pasta.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8
Course: Sauce
Cuisine: Italian
Calories: 80
Ingredients Equipment Method

Ingredients
  

  • 2 tbsp olive oil
  • 1 small onion finely chopped (about 1 cup)
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 can 28 oz / 800 g crushed tomatoes (or whole peeled, hand-crushed)
  • 1/2 cup water rinse the can; adjust for thickness
  • 1 tsp dried oregano
  • 1/2 tsp dried basil or 1/4 cup chopped fresh basil at the end
  • 1 bay leaf
  • 1/4 –1/2 tsp red pepper flakes optional
  • 3/4 tsp salt plus more to taste
  • 1/4 tsp black pepper
  • 1 tsp sugar optional, to balance acidity
  • 1 tbsp butter optional, for extra silkiness
  • 2 tbsp chopped fresh basil or parsley for finish

Equipment

  • Large saucepan or Dutch oven
  • Wooden spoon or spatula
  • Chef’s knife & cutting board
  • Measuring cups & spoons
  • Lid (for simmering)
  • Optional: immersion blender

Method
 

  1. Heat olive oil in a saucepan over medium heat. Sauté onion 5–7 minutes until soft and translucent.
  2. Add garlic; cook 30 seconds until fragrant. Stir in tomato paste; cook 1–2 minutes to caramelize.
  3. Add crushed tomatoes, water, oregano, dried basil, bay leaf, red pepper flakes (if using), salt, pepper, and sugar (if using).
  4. Bring to a gentle simmer, partially cover, and cook 20–30 minutes, stirring occasionally, until thickened and flavors meld.
  5. Remove bay leaf. Stir in butter (optional) and fresh herbs. Adjust salt/pepper.
  6. For a smoother texture, use an immersion blender briefly. Toss with hot pasta, using a splash of pasta water to help it cling. Enjoy!