Pasta al Pomodoro
User Reviews
5
6 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6
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Course
Main Course
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Cuisine
Italian
Pasta al Pomodoro
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 3 tbsp olive oil
- 1 yellow onion small, diced
- 3 garlic large cloves, minced
- ¼-½ tsp crushed red pepper flakes to taste
- 1 (28 oz) San Marzano whole peeled tomatoes puréed with an immersion blender
- salt sea salt and freshly cracked, to taste
- black pepper sea salt and freshly cracked, to taste
- sugar pinch, if needed
- 3 basil large fresh sprigs
- 12 oz spaghetti cooked in salted water, per instructions
- 2½ tbsp butter
- ¼ cup Parmesan Cheese finely grated, plus more for serving
- basil fresh, 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 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.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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