Buttery Tomato Spaghetti

Total Time:
25 min
Prep:
5 min
Cook:
20 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Kosher salt
  • 6 tablespoons butter
  • A few leaves fresh basil, torn
  • 1 large clove garlic, grated or pasted, optional
  • 1 small onion, halved
  • One 28-to-32-ounce can crushed Italian tomatoes
  • 1 pound spaghetti
  • Freshly grated Parmigiano-Reggiano
Directions
  • Cook's Note: Using crushed tomatoes rather than breaking down whole tomatoes cuts the cook time of this sauce in half.

  • 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, onions and tomatoes and season with salt. Bring to a simmer and let reduce 20 minutes, stirring occasionally. After 12 to 13 minutes in, drop the pasta into the boiling water and cook to al dente.

  • Remove the onion halves from the sauce and add a ladle of starchy pasta cooking water. Drain the pasta and add to the sauce. Toss to combine. Serve the pasta topped with Parmigiano-Reggiano.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    spaghetti-zucchini-0646.tif

    Not what you're looking for? Try:

    Spaghetti with Zucchini

    Recipe courtesy of Katie Lee