Ingredients
- Kosher salt
- 1 lb. dried spaghetti or other, long pasta
- 1 Tbs. olive oil
- 1 sm. yellow or white onion, chopped
- 4 cloves garlic, minced
- 2 bunches, fresh basil leaves, chopped
- Ground black pepper to taste
- 1 14.5 oz. can, whole tamatoes with juice
- 1 8 oz. can, tomato sauce
- 1/2 cup, grated Parmigiano-Reggiano (about 1 oz.) or to taste, for serv.
- 1 tsp. dried, red pepper flakes or to taste, for serving
Preparation
Step 1
Bring a lg. pot of salted water to a boil. Cook the spaghetti to al dente, about 8 min. or according to pkg. directions. Meanwhile, in a lg. skillet, heat the oil over med. heat. Add the onion, garlic, half of the basil and a pinch of salt and pepper. Cook, stirring occasionally, until translucent, about 5 min. 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 4 min. Season with salt and pepper to taste. Drain the pasta and place it in a lg. serving bowl. Pour over the sauce and add all but a handful of the basil. Toss until the pasta is well coated with sauce. Top with the remaining chopped basil, grated Parmigiano-Reggiano, and dried red pepper flakes. Serve.