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.