Ingredients
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kosher salt
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3/4 lb dried spaghetti
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1 tablespoon olive oil
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1/2 small onion (yellow or white)
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4 garlic cloves, minced
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2 bunches fresh basil, leaves chopped
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ground black pepper and kosher salt, to taste
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8 ounces tomato sauce
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1/4 cup parmigiano-reggiano cheese, grated (about 1 oz)
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1 teaspoon dried red pepper flakes (opt. to taste)
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14 1/2 ounces whole tomatoes with juice
Instructions
- Bring a large pot of salted water to boil. Cook the spaghetti to al dente, about 8 minutes or according to your package directions.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, garlic, half of the basil and a pinch each of salt and pepper. Cook, stirring occasionally, until translucent - about 5 minutes. Add the tomatoes and the tomato sauce. Bring to a simmer while you break up the tomatoes with the side of a spoon. Simmer gently for about 4 minutes. Season with salt and pepper to taste.
- Drain the pasta and put in a large serving bowl. Pour over the sauce and add all but a handful of the left over basil. Toss until the pasta is well coated with sauce. top with the remaining chopped basil, grated cheese and dried red pepper flakes. Enjoy!