Pasta Pomodoro
Description
This Italian vegetarian dish is so simple and quick to prepare, you'll never use jarred sauce again. It's perfect for those days when you want a delicious meal but are short on time.
Ingredients
1/2 c. olive oil
1 medium yellow onion, chopped
5 garlic cloves, minced
1/4 t. crushed red pepper flakes
28 oz. can San Marzano whole, peeled tomatoes, puréed in a food processor or blender
1/2 t. kosher salt
1/4 c. chopped basil
12 oz. spaghetti
2 T. unsalted butter, cut into pieces
1/4 c. finely grated Parmesan cheese
extra basil and Parmesan, for garnish
Directions
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In a large skillet, heat the olive oil over medium heat; add chopped onion; cook, stirring occasionally, for 10 minutes or until the onion is soft. Add the garlic and red pepper flakes; cook 3 minutes. Stir in the puréed tomatoes; season with salt.
Cook the sauce until it starts to thicken, stirring occasionally, about 20 minutes. When the sauce has thickened, stir in the fresh basil.
Bring a large pot of well salted water to a boil. Cook the pasta until al dente, according to package instructions. Reserve 1/2 c. of pasta water; drain the pasta.
Transfer the pasta back to the large pot; add the tomato sauce and hot pasta water; stir until the the pasta is coated in the sauce. Add butter and Parmesan cheese; toss until butter and cheese are melted.
Serve, garnished with basil and Parmesan cheese, if desired.
6 servings.