Pasta Pomodoro
Ingredients
The sauce
-
¼
cup
olive oil
-
1
medium
yellow onion, chopped
-
5
cloves
garlic, minced
-
¼
teaspoon
crushed red pepper flakes
-
1
28-ounce can
San Marzano whole peeled tomatoes, puréed
-
½
teaspoon
kosher salt
-
¼
cup
chopped basil
The pasta
-
12
ounces
spaghetti
-
2
tablespoons
unsalted butter, cut into pieces
-
¼
cup
finely grated Parmesan cheese
-
extra
basil and Parmesan for garnish
Instructions
- Heat olive oil in a large skillet over medium heat and cook the onion until soft.
- Add garlic and red pepper flakes, cooking for a few minutes.
- Stir in the puréed tomatoes and season with salt, cooking until the sauce thickens.
- Meanwhile, boil salted water and cook the spaghetti until al dente, reserving some pasta water before draining.
- Combine the pasta with the sauce and reserved pasta water, mixing well.
- Add butter and Parmesan cheese, tossing until melted.
- Serve garnished with extra basil and Parmesan.
Nutrition Facts (estimated)
Servings
6
Calories
375
Total fat
15g
Total carbohydrates
50g
Total protein
10g
Sodium
458mg
Cholesterol
13mg
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