Pasta al Pomodoro

Once you've learned how to make a perfect pasta sauce, your life ambitions have been met.  Seriously, once you learn how to make this sauce, your cooking days are made easier.  You can put this sauce on anything.  The key to making this pasta dish perfect though is the pasta water and the butter.  Don't skip either step.  You'll ruin the dish.

Photo by Romulo Yanes

INGREDIENTS

• 1/4 cup extra-virgin olive oil
• 1 medium onion, minced
• 4 garlic cloves, minced
• 1 pinch crushed red pepper flakes
• 1 28 oz. can peeled tomatoes, puréed in a food processor
• Kosher salt
• 3 large fresh basil sprigs
• 12 oz. bucatini or spaghetti
• 2 Tbsp. cubed unsalted butter
• 1/4 cup finely grated Parmesan or Pecorino

• Heat extra-virgin olive oil in a 12" skillet over medium-low heat. Add minced onion and cook, stirring, until soft, about 12 minutes. Add garlic and cook, stirring, for 2-4 minutes. Add crushed red pepper flakes; cook for 1 minute more. 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. Remove pan from heat, stir in basil sprigs, and set aside.
• Meanwhile, bring water to a boil in a 5-qt. pot. Season with salt; add spaghetti or bucatini and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1/2 cup pasta cooking water.
• Discard basil and heat skillet over high heat. Stir in reserved pasta water to loosen sauce; bring to a boil. Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes. Remove pan from heat; add butter and cheese; toss until cheese melts. Transfer to warm bowls; serve with more cheese, if desired.
  
  

NUTRITIONAL INFORMATION

One serving contains:

• Calories (kcal) 560.4
• %Calories from Fat 34.5
• Fat (g) 21.5
• Saturated Fat (g) 5.8
• Cholesterol (mg) 15.0
• Carbohydrates (g) 76.2
• Dietary Fiber (g) 6.2
• Total Sugars (g) 8.3
• Net Carbs (g) 70.0
• Protein (g) 14.1
• Sodium (mg) 426.8