One Pot Marinara Pasta

Steps

1. 1Heat 2 tbsp olive oil in a 6-quart wide, deep pot over medium heat.
2. 2Add the thinly sliced onion and cook, stirring with a wooden spoon, for 8–10 minutes until completely soft, golden, and beginning to caramelize at the edges.
3. 3Add the sliced garlic and stir for 1½ minutes until pale golden and very fragrant — the thin slices will mellow into the onion base rather than remaining sharp and raw.
4. 4Add both cans of crushed tomatoes to the pot, scraping every drop from the cans using a spatula.
5. 5Add 3 cups of water and ¾ tsp of salt. Stir to combine and increase heat to high. Bring the liquid to a full, rolling boil.
6. 6Add the dry spaghetti or linguine to the boiling tomato liquid, fanning it out and pushing it gently under the surface. Using tongs, stir and turn the pasta continuously for the first 2 minutes to prevent the strands from welding together.
7. 7Reduce heat to a vigorous, sustained medium-high simmer — the liquid must remain actively bubbling throughout.
8. 8Cook uncovered for 12–15 minutes, stirring every 2 minutes with tongs and scraping the base of the pot to prevent sticking, until the pasta is al dente and the liquid has reduced to a thick, glossy sauce that clings to the strands.
9. 9Remove from heat. Drizzle the remaining 2 tbsp olive oil over the pasta and toss vigorously.