Ingredients

The following ingredients have 4 Servings
  • 1/4 cup olive oil
  • 1 cup yellow onion, diced
  • 8 garlic cloves, minced
  • 1 (28 oz can) San Marzano tomatoes
  • 3 tbsp fresh basil, chopped
  • salt to taste
  • 1 lb bucatini
  • 2 tbsp unsalted butter
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup pasta water

Instruction

  • Heat 1/4 cup olive oil in a large sauce pot over medium heat. Add the onion, cooking for 5-7 minutes or until translucent. Toss in the garlic and cook for another 2 minutes.
  • Add the tomatoes and season with salt. Bring to simmer and cook for 20 minutes or until sauce has thickened. Add in the fresh basil. Blend with an immersion blender to make a smooth sauce.
  • Cook the bucatini according to package instructions while sauce is simmering. Drain and keep 1/4 cup of the pasta water.
  • Add the bucatini to the pot with the sauce, tossing to coat. Add butter and Parmesan as well as the pasta water 1 tbsp at a time. Continue to toss to coat until the sauce reaches your desired consistency.
  • Serve immediately and top with some fresh Parmesan and basil.