Ingredients
1/4 cups Olive Oil, Extra-Virgin- 1 medium Onion minced
- 4 cloves Garlic minced
- 1 pinch Red Pepper Flakes
- 56 oz Tomatoes, canned, whole (in juice) pureed in food processor
- 1 pinch Kosher Salt
- 8 leaves Basil
- 12 oz Spaghetti or bucatini
- 2 tbsp Butter, Unsalted cubed
1/4 cups Parmesan Cheese or Pecorino
Steps
- 1 Heat extra-virgin olive oil in a 12\" skillet over medium-low heat. Add minced onion and cook, stirring, until soft, about 12 minutes. Add garlic and cook, stirring, for 2-4 minutes. Add crushed red pepper flakes; cook for 1 minute more. Increase heat to medium, add puréed tomatoes and season lightly with kosher salt; cook, stirring occasionally, until sauce thickens slightly and the flavors meld, about 20 minutes. Remove pan from heat, stir in basil sprigs, and set aside.
- 2 Meanwhile, bring water to a boil in a 5-qt. pot. Season with salt; add spaghetti or bucatini and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1/2 cup pasta cooking water.
- 3 Discard basil and heat skillet over high heat. Stir in reserved pasta water to loosen sauce; bring to a boil. Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes. Remove pan from heat; add butter and cheese; toss until cheese melts. Transfer to warm bowls; serve with more cheese, if desired.