Red Sauce and Spaghetti

By nnlester

Ingredients

• 1 (28-ounce) can pelati tomatoes*
• 2 tablespoons extra-virgin olive oil, plus more for serving
• 1/3 red onion, medium diced
• 3 cloves garlic, sliced into chunks
• Pinch red pepper flakes, optional
• 2 handful fresh basil, torn, plus more for serving
• Salt and freshly ground black pepper
• 1 pound spaghetti, for serving
• Freshly grated Parmesan cheese, for serving
• Cook's Note: Pelati tomatoes are whole, peeled canned tomatoes.

Details

Servings 4
Adapted from cookingchanneltv.com

Preparation

Step 1

In a food processor, puree the tomatoes to a smooth creamy consistency.

Add olive oil to a large pan over medium heat. Once hot, add the onions and saute until they are soft, and before it actually starts browning a bit, add the garlic. If you'd like to make the sauce spicier, add a pinch red pepper, optional.

Add the tomatoes and season with salt and pepper.

Simmer on a medium-low flame for about a half hour. Thrive for balance in the consistency of the sauce, it has to be fluid but it should not look overly wet. A few minutes before taking the sauce off the fire, add half the basil and season with salt and pepper.

To serve: Cook a nice al dente pasta, dress with red sauce and finish with some freshly grated Parmesan, a couple of leaves of basil and sprinkle with extra-virgin olive oil.

If you like a more country feel, you can wait and break them up in the pan later with a wooden spoon.

If you did not process the tomatoes, use a wooden spoon to break them into pieces while they cook.