Pasta Pomodoro

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 2 servings
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1/4 cup olive oil, plus extra-virgin olive oil for drizzling

1 small onion, finely diced (about 1 cup)

2 cloves garlic, minced

Kosher salt and freshly ground black pepper

1/4 teaspoon crushed red pepper flakes

One 28-ounce can crushed San Marzano tomatoes

2 to 3 sprigs fresh oregano

3 to 4 sprigs fresh thyme

1/2 pound spaghetti

1 tablespoon unsalted butter

Basil leaves, for garnish

Freshly grated Parmesan, for serving


Special equipment:
Butcher's twine
  1. Heat a medium saucepan over medium heat. Add the 1/4 cup olive oil and heat until hot. Add the onions, garlic and a large pinch of salt. Cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.
  2. Stir in the red pepper flakes and tomatoes and season with salt and black pepper. Tie the oregano and thyme together with a piece of butcher's twine, then add to the sauce. Bring to a simmer.
  3. Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti 2 minutes less than the time indicated in the package directions. Remove the herb bundle from the sauce and discard.
  4. Add the spaghetti to the warm sauce along with 1/4 cup of the pasta water. Let the spaghetti finish cooking in the sauce, stirring occasionally, 2 to 3 minutes.
  5. Remove from the heat and stir in the butter, basil leaves and a good drizzle of extra-virgin olive oil. Serve with freshly grated Parmesan over the top. 
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