Pasta Pomodoro

 Pasta Pomodoro

Ingredients

• 1 pound spaghetti uncooked
• 2 tablespoons butter unsalted
• 2 tablespoons olive oil extra virgin
• 1 large onion chopped
• 4 cloves garlic minced
• 4 cups tomatoes chopped, about 4 to 6 large tomatoes
• salt and pepper to taste
• 1 teaspoon sugar
• ½ teaspoon red pepper flakes
• ¼ cup fresh basil (DON’T sub with dried) – ribbon with herb scissors
• ½ cup Parmesan cheese freshly grated
• ½ cup pasta water

Instructions

1.                   Cook the to aldente in salted water. Reserve 1 cup of pasta water then drain the spaghetti.

2. Meanwhile, add the butter and oil to a large Dutch oven and heat over medium heat. Add the onion and cook for 5 minutes until the onion softens. Add the garlic and cook for another 30 seconds until fragrant.
3. Add the tomatoes, salt, pepper, sugar and red pepper flakes. Cook for about 5 minutes until the tomato starts to break down, stirring occasionally. Reduce heat to low and simmer and cook for 15 minutes. Taste for seasoning and adjust as necessary.
4. Stir in the basil. Add the cooked spaghetti and ½ cup of the pasta water. Toss everything well to combine. Add more pasta water if needed.
5. Serve topped with Parmesan cheese and more basil.

 

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