Directions:
- Cook's Note: Using crushed tomatoes rather than breaking down whole tomatoes cuts the cook time of this sauce in half.
- Heat a large pot of salted water to boil for the pasta.
- Melt the butter in a saucepot over medium heat. Add the basil, garlic, if using, onions and tomatoes and season with salt. Bring to a simmer and let reduce 20 minutes, stirring occasionally. After 12 to 13 minutes in, drop the pasta into the boiling water and cook to al dente.
- Remove the onion halves from the sauce and add a ladle of starchy pasta cooking water. Drain the pasta and add to the sauce. Toss to combine. Serve the pasta topped with Parmigiano-Reggiano.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 622.28 Kcal (2605 kJ) | ||
| Calories from fat | 175.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.53g | 30% | |
|---|---|---|---|
| Cholesterol | 45.8mg | 15% | |
| Sodium | 21.31mg | 1% | |
| Potassium | 824.01mg | 18% | |
| Total Carbs | 95.93g | 32% | |
| Sugars | 10.91g | 44% | |
| Dietary Fiber | 6.03g | 24% | |
| Protein | 17.44g | 35% | |
| Vitamin C | 33.2mg | 55% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 3.4mg | 19% | |
| Calcium | 57mg | 6% | |
| Amount Per 100 g | |||
| Calories | 163.88 Kcal (686 kJ) | ||
| Calories from fat | 46.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.14g | 30% | |
|---|---|---|---|
| Cholesterol | 12.06mg | 15% | |
| Sodium | 5.61mg | 1% | |
| Potassium | 217mg | 18% | |
| Total Carbs | 25.26g | 32% | |
| Sugars | 2.87g | 44% | |
| Dietary Fiber | 1.59g | 24% | |
| Protein | 4.59g | 35% | |
| Vitamin C | 8.7mg | 55% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.9mg | 19% | |
| Calcium | 15mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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