Ingredients

The following ingredients have 4 Servings
  • 1/4 cup extra virgin olive oil
  • 1 medium onion (chopped or minced)
  • 4 cloves garlic (minced)
  • pinch red pepper flakes
  • 1-28 oz can peeled tomatoes (pureed)
  • kosher salt
  • 3 large fresh basil sprigs
  • 3 quarts water
  • 12 oz bucatini or spaghetti
  • 1/2 cup pasta water (reserved from cooking pasta)
  • 2 tablespoons cubed unsalted butter
  • 1/4 cup fresh grated Parmesan or Pecorino cheese

Instruction

  • Heat 1/4 cup olive oil in a 12 inch skillet over medium low heat.
  • Add one minced or chopped onion, stirring until soft, about 12 minutes.
  • Add minced garlic cloves and cook, stirring for 2-4 minutes.
  • Add a pinch of crushed red pepper flakes. Cook for about 1 minute. Increase heat to medium and add can of tomatoes that have been pureed in a food processor or blender. Lightly season with kosher salt.
  • Cook, stirring occasionally, until sauce thickens slightly and the flavors meld, about 20 minutes.
  • Remove pan from heat, stir in fresh basil and set aside.
  • Bring 3 quarts of water to a boil in a 5 quart pot. Season with salt. Add pasta and cook, stirring occasionally until about 2 minutes before tender. Drain pasta, reserving at least 1/2 cup of the pasta cooking water.
  • 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 and add the cubed butter and grated cheese. Toss with metal tongs until the cheese melts. Transfer to warm bowl or plates; serve with more grated cheese if desired.