Spaghetti With Pomodoro Sauce
Ingredients
The sauce
-
3
Tbsp.
Diamond Crystal kosher salt
-
1¾
Tbsp.
Morton kosher salt
-
1
can (28 oz.)
whole peeled tomatoes
-
4
cloves
garlic
-
3
Tbsp.
extra-virgin olive oil
-
1
pinch
crushed red pepper flakes
-
3
sprigs
basil
-
2
Tbsp.
unsalted butter
The pasta
-
1
lb.
spaghetti or other dried pasta
-
4½
oz.
Parmesan cheese, finely grated
Instructions
- Fill a large pot with water and bring it to a boil, adding salt once it starts steaming.
- Drain the canned tomatoes in a colander over a bowl, reserving the liquid.
- Smash the garlic cloves and remove the skins.
- Warm olive oil in a Dutch oven and cook the garlic until golden.
- Add red pepper flakes and the drained tomato solids, cooking until they darken and caramelize.
- Stir in the reserved tomato liquid, add basil, and simmer until thickened.
- Cook the pasta in salted water until al dente, reserving some cooking liquid.
- Transfer the pasta to the sauce, adding reserved cooking liquid to combine.
- Toss the pasta in the sauce until well coated and most liquid is absorbed.
- Sprinkle in Parmesan cheese and stir until melted, adjusting sauce consistency with pasta water.
- Remove from heat and stir in butter until melted.
- Serve the pasta topped with remaining Parmesan and fresh basil.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
800mg
Cholesterol
10mg
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