| Level: | Easy |
| Total: | 33 min |
| Prep: | 5 min |
| Cook: | 28 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 33 min |
| Prep: | 5 min |
| Cook: | 28 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 (28-ounce) can pelati tomatoes*
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1/3 red onion, medium diced
- 3 cloves garlic, sliced into chunks
- Pinch red pepper flakes, optional
- 2 handful fresh basil, torn, plus more for serving
- Salt and freshly ground black pepper
- 1 pound spaghetti, for serving
- Freshly grated Parmesan cheese, for serving
Instructions
- In a food processor, puree the tomatoes to a smooth creamy consistency.
- Add olive oil to a large pan over medium heat. Once hot, add the onions and saute until they are soft, and before it actually starts browning a bit, add the garlic. If you’d like to make the sauce spicier, add a pinch red pepper, optional.
- Add the tomatoes and season with salt and pepper.
- Simmer on a medium-low flame for about a half hour. Thrive for balance in the consistency of the sauce, it has to be fluid but it should not look overly wet. A few minutes before taking the sauce off the fire, add half the basil and season with salt and pepper.
- To serve: Cook a nice al dente pasta, dress with red sauce and finish with some freshly grated Parmesan, a couple of leaves of basil and sprinkle with extra-virgin olive oil.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 351 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 11 g |
| Cholesterol | 1 mg |
| Sodium | 517 mg |
| Serving Size | 1 of 6 servings |
| Calories | 351 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 11 g |
| Cholesterol | 1 mg |
| Sodium | 517 mg |