Photo: Buttery Tomato Spaghetti Recipe
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.
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By sissycake
on November 09, 2012
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This is THE most amazing sauce EVER! It was so easy to make and the flavor is insane. If you have the time, cook this sauce down as much as you can. The longer it cooks the sweeter the tomatoes and the more nuanced the flavors. Taste as you go so you can adjust your seasoning. I added cayenne pepper and fresh ground black pepper to give it a little kick. You don't even need to top this pasta with cheese the sauce is THAT good!
By mharmon21
on March 14, 2012
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I wasn't sure how much flavor this recipe would produce, but you will be so pleasantly surprised when you try it. I paired this with sauteed garlic pepper shrimp. My husband and 8 yr old son cant wait to have it again! Thanks, Rachael!
By rkidwell_9430881
Austin, TX
on February 15, 2012
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It sounded soooo good. However, having celiac disease I had to use gluten-free pasta. It was ok the first time around but with leftovers it just globbed. Disappointing.
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