Pasta Al Pomodoro Recipe

Ingredients

1/4 cup extra-virgin olive oil

1 medium onion, minced

4 garlic cloves, minced

1 pinch crushed red pepper flakes

1 28 oz. can peeled tomatoes, puréed in a food processor

Kosher salt

3 large fresh basil sprigs

12 oz. bucatini or spaghetti

2 Tbsp. cubed unsalted butter

1/4 cup finely grated Parmesan or Pecorino

Preparation

Heat extra-virgin olive oil in a 12" skillet over medium-low heat. Add minced onion and cook, stirring, until soft, about 12 minutes. Add garlic and cook, stirring, for 2-4 minutes. Add crushed red pepper flakes; cook for 1 minute more. 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. Remove pan from heat, stir in basil sprigs, and set aside. Meanwhile, bring water to a boil in a 5-qt. pot. Season with salt; add spaghetti or bucatini and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1/2 cup pasta cooking water. Discard basil and heat skillet over high heat. Stir in reserved pasta water to loosen sauce; bring to a boil. Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes. Remove pan from heat; add butter and cheese; toss until cheese melts. Transfer to warm bowls; serve with more cheese, if desired.

Ingredients#

Preparation#

Ingredients

Preparation