Ingredients
- 3 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- 1 medium yellow onion, finely diced
- 1 28-ounce can whole peeled tomatoes (with juice)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 pinches crushed red pepper flakes, optional
- 12 ounces spaghetti
- 3 tablespoons fresh basil leaves, chopped (plus extra for garnish)
- Grated Parmesan cheese, optional, for serving
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and diced onion, and sauté for 3-5 minutes until soft and fragrant.
- Add the whole peeled tomatoes (crushing them slightly with your spoon), salt, black pepper, and red pepper flakes. Let the sauce simmer gently for about 20 minutes to blend the flavors.
- Meanwhile, bring a large pot of water to a boil. Add a good pinch of salt and cook the spaghetti until al dente (about 8-10 minutes). Reserve 1/2 cup of the pasta water before draining.
- Stir the chopped basil into the sauce. Add the drained spaghetti to the skillet and toss well, using some reserved pasta water to loosen the sauce if needed.
- Plate the spaghetti and garnish with extra fresh basil. Top with grated Parmesan cheese if desired, and serve immediately while warm.
