Pasta al Pomodoro
Servings 6
Equipment
- Small Dutch Oven
- Immersion Blender
- Large pot
- Strainer or Colander
Ingredients
- 3 tbsp olive oil
- 1 small yellow onion, diced
- 3 large cloves of garlic, minced
- ¼-½ tsp crushed red pepper flakes, to taste
- 1 (28 oz) can San Marzano whole peeled tomatoes, puréed
with an immersion blender - Sea salt and freshly cracked pepper, to taste
- Pinch of sugar, if needed
- 3 large fresh basil sprigs
- 12 oz spaghetti, cooked in salted water, per instructions
- 2½ tbsp butter
- ¼ cup finely grated Parmesan cheese, plus more for serving
- Fresh basil, for serving
Instructions
- Heat the olive oil in a small Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened, about 10 minutes.
- Add the minced garlic and crushed red pepper flakes and cook, stirring constantly, for 1 minute.
- Add the blended can of tomatoes to the Dutch oven. Simmer for about 20-30 minutes, or when the sauce has thickened.
- Remove from the heat. Taste and season with sea salt and freshly cracked pepper to taste, along with a pinch of sugar if needed.
- Bury the whole sprigs of basil in the sauce and set aside to allow the flavors to mingle.
- Cook the spaghetti al dente in salted boiling water according to the package instructions.
- Drain the spaghetti in a colander, reserving ½ cup of the pasta cooking water.
- Discard the basil sprigs and return the Dutch oven to the stove over medium-high heat.
- Add the drained pasta along with reserved pasta water, if needed, and cook, stirring constantly, for 2-3 minutes.
- Remove from the heat and add butter and parmesan cheese; toss until cheese is melted.
- Pour into the serving bowl and top with fresh basil. Serve immediately, with additional fresh Parmesan on the side.