Tomato Basil Spaghetti

Name: Tomato Basil Spaghetti
Ingredients: kosher salt; 3/4 lb dried spaghetti; 1 tablespoon olive oil; 1/2 small onion (yellow or white); 4 garlic cloves, minced; 2 bunches fresh basil, leaves chopped; ground black pepper and kosher salt, to taste; 14 1/2 ounces whole tomatoes with juice; 8 ounces tomato sauce; 1/4 cup parmigiano-reggiano cheese, grated (about 1 oz); 1 teaspoon dried red pepper flakes (opt. to taste)

11 ingredients

3 steps

Ingredients

kosher salt
3/4 lb dried spaghetti
1 tablespoon olive oil
1/2 small onion (yellow or white)
4 garlic cloves, minced
2 bunches fresh basil, leaves chopped
ground black pepper and kosher salt, to taste
14 1/2 ounces whole tomatoes with juice
8 ounces tomato sauce
1/4 cup parmigiano-reggiano cheese, grated (about 1 oz)
1 teaspoon dried red pepper flakes (opt. to taste)

Directions

1

Bring a large pot of salted water to boil. Cook the spaghetti to al dente, about 8 minutes or according to your package directions.
2

Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, garlic, half of the basil and a pinch each of salt and pepper. Cook, stirring occasionally, until translucent - about 5 minutes. 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 about 4 minutes. Season with salt and pepper to taste.
3

Drain the pasta and put in a large serving bowl. Pour over the sauce and add all but a handful of the left over basil. Toss until the pasta is well coated with sauce. top with the remaining chopped basil, grated cheese and dried red pepper flakes. Enjoy!