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Spaghetti with a silky, smooth, flavorful sauce that coats every strand of pasta. Somehow it manages to have both that fresh edge and also a subtle depth.
1. Mince the onion very finely.
2. In a 12” skillet with deep sides, heat the olive oil over medium-low heat. Add the minced onion and cook for about 12 minutes, until softened, stirring frequently.
3. While the onion is cooking, puree the can of whole tomatoes and mince the garlic.
4. Once onions are softened, add the minced garlic to the onion and cook for 4-5 more minutes, still stirring frequently. Add the pinch of red pepper flakes and stir for 1 minute.
5. Turn the heat up to medium and add the pureed tomatoes and a pinch of kosher salt. Cook for 20 minutes, stirring occasionally.
6. Take the pan off the heat and stir in the basil sprigs. Set the pan aside.
7. Heat 3 quarts of water in a large pot. Salt the water generously, and when it boils, add the pasta. Cook pasta 2 minutes short of al dente (use the package instructions for al dente, and cook 2 minutes short of that). Reserve 1/2 cup of pasta water and drain the pasta.
8. Discard the basil sprigs, and add the pasta water to the tomato sauce, and bring it to a boil.
9. Once the sauce is boiling, add the pasta and cook for 2 minutes (until al dente), tossing the pasta with tongs so that the sauce coats all the strands of spaghetti.
10. Remove the skillet from the heat and stir in the cold butter and cheese. Toss the pasta until the butter and cheese are melted and incorporated.
11. Serve with extra basil and cheese to garnish.
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