Pasta Pomodoro

Pasta Pomodoro
Pasta Pomodoro: Best enjoyed outside with a mound of grated Parmesan.
  • 1 lb. spaghetti
  • 2 tbsp. extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 medium tomatoes, chopped (about 4 c.)
  • Kosher salt
  • Freshly ground black pepper
  • Pinch crushed red pepper flakes
  • 2 tbsp. thinly sliced basil, plus more for garnish
  • Freshly grated Parmesan, for garnish
  1. In a large pot of boiling salted water, cook pasta according to package directions. Reserve ½ cup of pasta water, then drain.
  2. In another large pot over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more.
  3. Add tomatoes and cook until juices are released. Season with salt, pepper, and a pinch red pepper flakes. Reduce heat and let simmer for 15 minutes. Stir in basil.
  4. Add spaghetti and ¼ cup pasta water. Toss to combine. Add more pasta water to bring sauce together as needed.
  5. Garnish with more basil and Parmesan before serving.