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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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As seen in Bon Appetit Magazine Ingredients:
1/4 cup extra-virgin olive oil |
1 medium onion, minced |
4 garlic cloves, minced |
1 pinch crushed red pepper flakes |
1 (28 ounce) can crushed peeled tomatoes |
3 large fresh basil sprigs |
12 ounces spaghetti |
2 tablespoons cubed unsalted butter |
1/4 cup finely grated parmesan cheese |
Directions:
1. Heat extra-virgin olive oil in a 12 skillet over medium-low heat.
2. Add minced onion and cook, stirring, until soft, about 12 minutes.
3. Add garlic and cook, stirring, for 2-4 minutes.
4. Add crushed red pepper flakes; cook for 1 minute more.
5. Increase heat to medium, add puréed tomatoes and season lightly with kosher salt; cook, stirring occasionally, until sauce thickens slightly and the flavors meld, about 20 minutes.
6. Remove pan from heat, stir in basil sprigs, and set aside.
7. Meanwhile, bring water to a boil in a 5-qt. pot. Season with salt; add spaghetti and cook, stirring occasionally, until about 2 minutes before tender.
8. Drain pasta, reserving 1/2 cup pasta cooking water.
9. Discard basil and heat skillet over high heat. Stir in reserved pasta water to loosen sauce; bring to a boil.
10. Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes.
11. Remove pan from heat; add butter and cheese; toss until cheese melts.
12. Transfer to warm bowls; serve with more cheese, if desired.
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