Ingredients

The following ingredients have 4 Servings
  • 1 28 ounce can peeled whole tomatoes
  • 3 tablespoons extra virgin olive oil
  • 1 white onion (finely diced)
  • 5 cloves garlic (minced)
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1 pound spaghetti
  • 2 tablespoons butter
  • 1/4 cup freshly grated parmesan cheese
  • 2 tablespoons chopped fresh basil

Instruction

  • Place tomatoes into a blender or food processor and puree until smooth. Set aside.
  • Heat olive oil in a large skillet over medium-high heat. Add in onion and saute 5 to 7 minutes until soft. Add in garlic and red pepper flakes and saute 1 minute more.
  • Pour in tomato puree, season with salt, and bring to a simmer. Simmer 10 minutes.
  • Meanwhile, cook pasta in boiling salted water according to package directions, drain.
  • Add pasta to sauce and toss to coat. Add in butter and parmesan and toss until butter is melted.
  • Serve hot topped with basil.