Pasta Al Pomodoro

As seen in Bon Appetit Magazine

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1⁄4 cup  extra-virgin olive oil
• 1  medium onion, minced
• 4  garlic cloves, minced
• 1  pinch crushed red pepper flakes
• 1 (28 ounce) can  crushed peeled tomatoes
• 3  large  fresh basil sprigs
• 12  ounces spaghetti
• 2  tablespoons  cubed unsalted butter
• 1⁄4 cup  finely grated parmesan cheese

Directions

1. Heat extra-virgin olive oil in a 12" skillet over medium-low heat.
2. Add minced onion and cook, stirring, until soft, about 12 minutes.
3. Add garlic and cook, stirring, for 2-4 minutes.
4. Add crushed red pepper flakes; cook for 1 minute more.
5. Increase heat to medium, add puréed tomatoes and season lightly with kosher salt; cook, stirring occasionally, until sauce thickens slightly and the flavors meld, about 20 minutes.
6. Remove pan from heat, stir in basil sprigs, and set aside.
7. Meanwhile, bring water to a boil in a 5-qt. pot. Season with salt; add spaghetti and cook, stirring occasionally, until about 2 minutes before tender.
8. Drain pasta, reserving 1/2 cup pasta cooking water.
9. Discard basil and heat skillet over high heat. Stir in reserved pasta water to loosen sauce; bring to a boil.
10. Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes.
11. Remove pan from heat; add butter and cheese; toss until cheese melts.
12. Transfer to warm bowls; serve with more cheese, if desired.