Description
This spaghetti pomodoro recipe proves that simple doesn't mean basic! The classic Italian pasta dish transforms a handful of ingredients into a robust, full-flavored tomato sauce scented with fresh basil and finished with a dusting of Parmesan cheese.
Ingredients
- 8 ounces uncooked spaghetti
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 6 plum tomatoes, seeded and chopped (about 4-1/2 cups)
- 15 fresh basil leaves, torn
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup grated parmesan cheese
Directions
- Cook spaghetti according to package directions.
- Meanwhile, in a large skillet, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and pepper flakes; cook 1 minute longer. Drain spaghetti, reserving 1/2 cup pasta water; set spaghetti aside and keep warm.
- Add tomatoes and reserved pasta water to skillet; bring to a boil. Reduce heat; simmer, uncovered, until sauce begins to thicken, 6-8 minutes, stirring occasionally. Add spaghetti and toss to coat. Remove from heat; stir in basil, salt and pepper. Serve with Parmesan cheese and, if desired, top with additional fresh basil and crushed red pepper flakes.
