Buttery Tomato Spaghetti
Rach prepares a really fast and frugal tomato sauce with a rich buttery base. Using crushed tomatoes rather than breaking down whole tomatoes cuts the cook time of this sauce in half! Serve with Pork Chops Smothered with Peppers and Onions.
Ingredients
- Kosher salt
- 6 tablespoons butter
- A few leaves of fresh basil, torn
- 1 large clove garlic, grated or pasted (optional)
- 1 small onion, halved
- 1 can crushed Italian tomatoes (28-32 ounces)
- 1 pound spaghetti
- Freshly grated Parmigiano Reggiano cheese
Preparation
Heat a large pot of salted water to boil for the pasta.
Melt the butter in a saucepot over medium heat. Add the basil, garlic, if using, onion and tomatoes and season with salt. Bring to a simmer and let reduce for 20 minutes, stirring occasionally. After 12-13 minutes, drop the pasta into the boiling water and cook to al dente.
Remove the onion halves from the sauce and add a ladle of the starchy pasta cooking water. Drain the pasta and add it to the sauce. Toss to combine. Serve the pasta topped with Parmigiano Reggiano cheese.
