Pasta Al Pomodoro

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/4 cup extra-virgin olive oil
• 1 medium onion, minced
• 4 garlic cloves, minced
• 1 pinch crushed red pepper flakes
• 1 (28 ounce) can crushed peeled tomatoes
• 3 large fresh basil sprigs
• 12 ounces spaghetti
• 2 tablespoons cubed unsalted butter
• 1/4 cup finely grated parmesan cheese

Recipe

• 1 heat extra-virgin olive oil in a 12" skillet over medium-low heat.
• 2 add minced onion and cook, stirring, until soft, about 12 minutes.
• 3 add garlic and cook, stirring, for 2-4 minutes.
• 4 add crushed red pepper flakes; cook for 1 minute more.
• 5 increase heat to medium, add puréed tomatoes and season lightly with kosher salt; cook, stirring occasionally, until sauce thickens slightly and the flavors meld, about 20 minutes.
• 6 remove pan from heat, stir in basil sprigs, and set aside.
• 7 meanwhile, bring water to a boil in a 5-qt. pot. season with salt; add spaghetti and cook, stirring occasionally, until about 2 minutes before tender.
• 8 drain pasta, reserving 1/2 cup pasta cooking water.
• 9 discard basil and heat skillet over high heat. stir in reserved pasta water to loosen sauce; bring to a boil.
• 10 add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes.
• 11 remove pan from heat; add butter and cheese; toss until cheese melts.
• 12 transfer to warm bowls; serve with more cheese, if desired.