Tomato-Basil Spaghetti

Name: Tomato-Basil Spaghetti
Yield: makes 4 to 6 servings
Ingredients: Kosher salt; 1 pound dried spaghetti or other long pasta; 1 tablespoon olive oil; 1/2 small yellow or white onion, chopped; 4 garlic cloves, minced; 2 bunches of fresh basil, leaves chopped; Ground black pepper to taste; 1 14.5-ounce can whole tomatoes with juice; 1 8-ounce can tomato sauce; 1/4 cup grated Parmigiano-Reggiano (about 1 ounce), or to taste, for serving; 1 teaspoon dried red pepper flakes or to taste, for serving

December 9, 2011

This is one of the dishes I turn to when unexpected guests drop in. The sauce comes together in less time than it takes to boil the water and cook the pasta, but the results are always impressive. Begin the sauce as soon as you put the water on to boil, because it’s better if the sauce is ready before the pasta, rather than the other way around.

Recipe notes

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