Buttery Tomato Spaghetti
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 411
- Total Fat
- 13
- Saturated Fat
- 8
- Carbohydrates
- 63
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 11
- Cholesterol
- 31
- Sodium
- 568
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
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
- Heat a large pot of salted water to boil for the pasta.
- Melt the butter in a sauce pot 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.
Cook’s Note
Using crushed tomatoes rather than breaking down whole tomatoes cuts the cook time of this sauce in half.