Ingredients

The following ingredients have 4 Servings
  • 1 large Red Onion, Thinly Sliced
  • 1 tablespoon Butter
  • 2 cloves Garlic
  • 2 tablespoons White Wine (such as Sauvignon Blanc)
  • 1 28-ounce can Crushed San Marzano Tomatoes
  • 1 teaspoon Sea Salt
  • 1 pound Spaghetti
  • 5 tablespoons grated Parmesan
  • Fresh Basil

Instruction

  • Put a pot of salted water on to boil.  Then melt the butter in a large skillet over medium heat.  Add the wine, onions, and garlic.  Cook the onions for about 5 minutes, stirring constantly.  Add the pasta to the water once it boils. Once the onions are soft, add the crushed tomatoes and the salt.  Heat the sauce until it starts to bubble. Stir the cheese into the sauce. Let the sauce bubble, allowing the sauce to reduce, until the spaghetti has cooked until it is a little extra al dente. Reserve 1/2 cup of pasta water. Drain the spaghetti. Stir the spaghetti and the pasta water into the sauce. Let the pasta cook in the sauce for one minute. Top with chopped fresh basil and serve.