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Pasta Al Pomodoro

Janice Zupon - I am going out on a limb with this one…….a pasta recipe for an Italian bride……but here goes. It's super easy and delish! Bon Apetit Magazine May 2011. Ciao!

No_photoBy SARAH

Prep
Cook
Serves 4people
Ingredients
4
cups extra virgin olive oil
1
medium onion minced ( i use yellow
4
garlic cloves minced
1
pinch red pepper flakes
1
can (28 oz) peeled tomatoes - puree in a food processor and add a pinch of kosher salt to taste (don't use pureed tomatoes, not the same flavor
3
large basil sprigs
12
oz spaghetti
2
tbsp cubed unsalted butter
1/4
cup parmesan cheese finely grated
Directions
1.
Heat olive oil in skillet over medium low heat. Add onions and stir until onions are soft.
2.
Add garlic, cook additional 2 minutes.
3.
Add red pepper flakes
4.
Increase heat to medium and add tomatoes
5.
Cook stirring occasionally until the sauce thickens slightly (20 minutes)
6.
Stir in the basil leaves
7.
Use 3 quarts of water to boil. Add pasta and cook just before al dente. Reserve 1/2 of the pasta water after draining the cooked pasta.
8.
Discard the basil.
9.
Heat the sauce skillet over high heat - stir in the reserved pasta water to loosen the pasta sauce
10.
Bring to boil, add pasta, stir until sauce coats pasta and pasta is al dente (2 minutes)
11.
Remove pan from heat and add two TBSPs of butter and parmesan cheese
12.
Toss until cheese melts

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