Red Sauce and Spaghetti
TOTAL TIME:33 min
Prep:5 min
Inactive Prep:--
Cook:28 min
YIELD:4 to 6 servings
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.
Prep:5 min
Inactive Prep:--
Cook:28 min
YIELD:4 to 6 servings
INGREDIENTS
1 (28-ounce) can pelati tomatoes2 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.
DIRECTIONS
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.
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.
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