Pasta al Pomodoro

I made this pasta al pomodoro recipe recently when I had a huge craving for spaghetti.  This spaghetti pomodoro recipe is easy, delicious, and always a hit at my house. Sometimes, simple food is the best food! This pasta pomodoro pairs nicely with a loaded Caesar salad and some crusty bread.

Pasta al Pomodoro

Ingredients:

• 3 tbsp olive oil
• 1 small yellow onion, diced
• 3 large cloves of garlic, minced
• ¼-½ tsp crushed red pepper flakes, to taste
• 1 (28-oz) can San Marzano whole peeled tomatoes, puréed with an immersion blender
• Sea salt and freshly cracked pepper, to taste
• Pinch of sugar, if needed
• 3 large fresh basil sprigs
• 12 oz spaghetti, cooked in salted water, per instructions
• 2½ tbsp butter
• ¼ cup finely grated Parmesan cheese, plus more for serving
• Fresh basil, for serving

How to Make Pasta al Pomodoro:

Heat the olive oil in a small Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened, about 10 minutes. Add the minced garlic and crushed red pepper flakes and cook, stirring constantly, for 1 minute.

Add the blended can of tomatoes to the Dutch oven. Simmer for about 20-30 minutes, or until the sauce has thickened.

Remove from the heat. Taste, and re-season with sea salt, freshly cracked pepper, and a pinch of sugar if needed.

Bury the whole basil sprigs in the sauce and set aside to let the flavors mingle.

Cook the spaghetti al dente in a large pot of well-salted boiling water, according to the package instructions.

Drain the spaghetti, reserving ½ cup of the pasta cooking water.

Discard the basil sprigs and return the Dutch oven to the stove over medium-high heat.

Add the drained pasta along with the reserved pasta water, if needed, and cook, stirring constantly, for 2-3 minutes.

Remove from the heat, add butter and Parmesan, and toss to coat.

Pour into the serving bowl and top with fresh basil.

Serve immediately, with additional fresh Parmesan on the side.