Pasta Al Pomodoro

Ingredients for Pasta Al Pomodoro

• 60ml extra-virgin olive oil

• 1 medium onion, minced

• 4 garlic cloves, minced

• 1 pinch crushed red pepper flakes

• 1 800g can peeled tomatoes, puréed in a food processor

• Kosher salt

• 3 large fresh basil sprigs

• 350g bucatini or spaghetti

• 2 tablespoons cubed unsalted butter

• 60g finely grated Parmesan or Pecorino

Heat extra-virgin olive oil in a 12" skillet over medium-low heat. Add minced onion and cook, stirring, until soft, about 12 minutes. Add garlic and cook, stirring, for 2-4 minutes. Add crushed red pepper flakes; cook for 1 minute more. Increase heat to medium, add puréed tomatoes and season lightly with kosher salt; cook, stirring occasionally, until sauce thickens slightly and the flavours meld, about 20 minutes. Remove pan from heat, stir in basil sprigs, and set aside.

Meanwhile, bring water to a boil in a 5-quart pot. Season with salt; add spaghetti or bucatini and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1/2 cup pasta cooking water.

Discard basil and heat skillet over high heat. Stir in reserved pasta water to loosen sauce; bring to a boil. Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes. Remove pan from heat; add butter and cheese; toss until cheese melts. Transfer to warm bowls; serve with more cheese, if desired.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.