Pasta al Pomodoro

Name: Pasta al Pomodoro
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 serving
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, puréedwith 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

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
6
Course
Main Course
Cuisine
Italian

Pasta al Pomodoro

Kian Meyer

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

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, puréedwith 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

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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 it needs it.
Bury the whole sprigs of basil in the sauce and set aside to allow the flavors to mingle.
Cook the spaghetti al dente in a large pot of salted boiling water per package instructions. Drain the spaghetti, reserving 1/2 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 melts.
Pour into the serving bowl and top with fresh basil. Serve immediately with additional fresh parmesan on the side.