Pasta Pomodoro

Name: Pasta Pomodoro
Total time: 2100 s
Yield: 6 people
Cuisine: American
Ingredients: 2 tablespoons extra virgin olive oil; 1 medium onion,diced; 1 (28 oz.) Can whole San Marzano tomatoes; 5 cloves garlic, minced; 4 large sprigs fresh basil; 1 cup grated Parmesan reggiano cheese,divided; 1-2 tablespoons sugar (as needed); 2 tablespoons butter; Salt and pepper to taste; 1 lb. best quality imported spaghetti or bucatini

Jenny @JennyM

Pasta lovers out there here’s a great recipe!

Jenny @JennyM

Pasta lovers out there here’s a great recipe!

Saved

Ingredients

35 minutes

6 people

2 tablespoonsextra virgin olive oil
1medium onion,diced
1 (28 oz.)Can whole San Marzano tomatoes
5 clovesgarlic, minced
4large sprigs fresh basil
1 cupgrated Parmesan reggiano cheese,divided
1-2 tablespoonssugar (as needed)
2 tablespoonsbutter
Salt and pepper to taste
1 lb.best quality imported spaghetti or bucatini

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Steps

35 minutes

1

Heat olive oil over medium heat in a large skillet. Add onion and garlic and sauté over medium heat for about 10 minutes,until soft. Add tomatoes and reduce heat to low. Simmer for 10 minutes. Turn off heat and add basil.allow basil to steep in tomato sauce for about 15 minutes
2

Transfer sauce to a blender. Add a half cup of Parmesan cheese and 1 tablespoon of sugar and purée until smooth. Taste and add more sugar if needed.
3

Meanwhile, bring a pot of water to boil. Add salt and spaghetti and cook until about 2 minutes before tender. Reserve 1 cup of pasta cooking water before draining.
4

Return pomodoro sauce to skillet and along with pasta. Toss pasta in sauce over medium heat adding the butter and another 1/4 cup of Parmesan cheese. Stir in some of the pasta cooking water as needed to achieve a smooth consistency. Continue tossing pasta until pasta is completely coated in sauce, about 2 minutes more. Season generously with and pepper to taste.
5

Serve immediately with remaining Parmesan cheese as garnish.
6

Enjoy !