Spaghetti with Marinara Sauce

Instructions

1. Step 1

   Finely chop the onion. Heat the olive oil in a large saucepan over medium heat, add the onion, and cook until soft and translucent.

   Timer: 7 min (fixed)

   Ingredients used: 30.0 ml Extra Virgin Olive Oil, 150.0 gr Onion

   Cookware: Chef Knife, cutting board, saucepan, wooden spoon

2. Step 2

   Mince the garlic, add it to the onion, and cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic

   Cookware: Chef Knife, cutting board, saucepan, wooden spoon

3. Step 3

   Crush the tomatoes and add them with their juices, the oregano, 1 tsp (6 gr) of the salt, and the black pepper. Bring to a simmer over medium heat, then reduce to low heat and cook uncovered, stirring occasionally.

   Timer: 20 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 2.0 gr Dried Oregano, 6.0 gr Salt, 800.0 gr Tomato

   Cookware: saucepan, wooden spoon

4. Step 4

   While the sauce simmers, bring a large pot of water to a boil over high heat. Add the remaining 2 tsp (12 gr) salt and the spaghetti, then cook until al dente according to the package timing.

   Timer: 10 min (fixed)

   Ingredients used: 12.0 gr Salt, 400.0 gr Spaghetti

   Cookware: large pot, wooden spoon

5. Step 5

   Drain the spaghetti thoroughly in a colander.

   Cookware: colander, large pot

6. Step 6

   Chop the basil and stir it into the finished sauce.

   Ingredients used: 10.0 gr Fresh Basil

   Cookware: Chef Knife, cutting board, saucepan, wooden spoon

7. Step 7

   Add the drained spaghetti to the saucepan and toss over low heat until evenly coated and heated through. Serve immediately.

   Timer: 2 min (fixed)

   Cookware: kitchen tongs, saucepan