Pasta Pomodoro
Ingredients
The sauce
-
2
tablespoons
olive oil
-
½
cup
onion, finely chopped
-
2
teaspoons
garlic, minced
-
¼
teaspoon
crushed red pepper flakes
-
28
ounces
San Marzano Whole Tomatoes, pureed
-
to taste
salt
-
to taste
pepper
-
3
tablespoons
butter
-
3
sprigs
fresh basil
The pasta
-
12
ounces
spaghetti or other long pasta
-
½
cup
parmesan cheese, divided use
-
more
basil leaves for garnish
Instructions
- Heat olive oil in a large pan over medium heat and sauté onions for 4-5 minutes until softened.
- Add minced garlic and cook for an additional minute.
- Stir in crushed red pepper flakes, then add pureed tomatoes and season with salt and pepper.
- Bring the sauce to a simmer and cook for 20 minutes until it thickens slightly.
- Stir in the sprigs of basil and remove the sauce from heat.
- Cook spaghetti in salted water according to package directions.
- Drain the pasta, reserving ¼ cup of the cooking liquid.
- Discard the basil sprigs and add the pasta to the sauce, tossing to coat.
- Place the pan over medium heat and add reserved pasta water gradually until desired consistency is reached.
- Stir in butter and half of the parmesan cheese until melted.
- Remove from heat, top with remaining parmesan cheese and fresh basil leaves, then serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
576
Total fat
21g
Total carbohydrates
61g
Total protein
19g
Sodium
544mg
Cholesterol
31mg
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