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There's something arbitrary, unnecessary, about a recipe for spaghetti. Certainly, don't use mine to supplant your own. But if, for whatever reason, you've never made spaghetti, this is not a bad way to start. Practice now, and be prepared for the next crisis of the heart. The wine in the ingredients list is not necessary, by the way, but it does add a pleasant depth of flavor.
Spaghetti Marinara, with Meatballs
When this recipe was first published, it accompanied my essay “How To Eat Spaghetti,” which you can read here.
Pour some olive oil, just enough to coat the pan, into a heavy skillet set over medium low heat. Add the onion and sauté until it is soft and transparent, about 15 minutes.
Add the garlic and sauté for about 2 minutes more.
Season with salt, add the pepper flakes and wine, if using, and increase the heat to high. When the wine is reduced by about half, stir in the tomatoes and tomato paste. Add the oregano, decrease the heat to low, cover the pan and simmer gently for 15 minutes. Taste, correct for salt and several turns of black pepper and stir in the parsley.
Meanwhile, fill a large saucepan half full with water, season generously with salt and bring to a boil over high heat. When the water reaches a rolling boil, add the pasta and stir until the water returns to a boil. Stir now and then and cook according to package directions.
When the pasta is done, use a ladle to add about ½ cup of the cooking water to the sauce and then quickly drain the pasta but do not rinse it and tip it into a wide shallow bowl.
Add about a third of the sauce to the pasta and use two forks to lift and drop the noodles until they are evenly coated. Pour the rest of the sauce over the pasta and grate cheese over the top.
Basics
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