Pasta al Pomodoro

Ingredients:

1 28-oz. can whole peeled tomatoes

¼ cup extra-virgin olive oil

1 medium onion, finely chopped

4 garlic cloves, finely chopped

Pinch of crushed red pepper flakes

Kosher salt

3 large sprigs basil

12 oz. bucatini or spaghetti

¼ cup finely grated Parmesan or Pecorino, plus more for serving

2 Tbsp. unsalted butter, cut into pieces

Instructions:

Step 1

Process one 28-oz. can whole peeled tomatoes in a food processor until smooth.

Step 2

Heat ¼ cup extra-virgin olive oil in a large skillet over medium-low.

Cook 1 medium onion, finely chopped, stirring occasionally, until translucent and softened, 10–12 minutes.

Add 4 garlic cloves, finely chopped, and cook, stirring often, until fragrant and softened, about 3 minutes.

Add a pinch of crushed red pepper flakes; cook, stirring, 1 minute.

Step 3

Increase heat to medium and add puréed tomatoes to skillet; season lightly with kosher salt.

Bring to a simmer and cook, stirring occasionally, until sauce is slightly thickened and flavors have melded, 20–25 minutes.

Remove from heat and stir in 3 large basil sprigs.

Step 4

Meanwhile, cook 12 oz. bucatini or spaghetti in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.

Drain, reserving ½ cup pasta cooking liquid.

Step 5

Pluck out and discard basil sprigs. Stir reserved pasta cooking liquid into sauce and bring to a boil.

Add pasta and cook, tossing vigorously, until pasta is al dente and sauce thickens and coats pasta, about 2 minutes.

Remove from heat and add ¼ cup finely grated Parmesan or Pecorino and 2 Tbsp. unsalted butter, cut into pieces; toss until combined and cheese is melted.

Step 6

Divide pasta among shallow bowls; top with more cheese.