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

Steps

1. 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.
2. Cook the sauce until it starts to thicken, stirring occasionally, about 20 minutes. When the sauce has thickened, stir in the fresh basil.
3. 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.