Spaghetti With Onion and Tomato Sauce
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 2 tablespoons unsalted butter
- 1 medium red onion, thinly sliced
- 2 cups canned italian plum tomatoes with their juice, pureed in a food processor
- 2 tablespoons kosher salt
- 1 teaspoon kosher salt
- 1 lb spaghetti or 1 lb linguine
- 1⁄4 cup freshly grated parmigiano-reggiano cheese
- 1 tablespoon extra virgin olive oil
directions
- Add butter to a large skillet over medium heat.
- Add in onion and cook, stirring frequently, until soft, about 5 minutes.
- Add the tomatoes and 1 teaspoon salt; when the mixture starts to bubble, decrease heat to very low and cook at a bare simmer for 5 minutes; remove from heat and set aside.
- While the sauce is cooking, fill a 10-quart stockpot with 7 quarts water and bring to a boil over high heat.
- Add the remaining 2 tablespoons salt; add the pasta and stir; cook until al dente.
- Reserve 1/2 cup of pasta cooking water, and drain the pasta.
- Add the pasta to the skillet with the sauce.
- If the pasta looks dry, add the reserved cooking water 1 tablespoon at a time, tossing to combine between additions.
- While still tossing the pasta and sauce, slowly sprinkle on the cheese and toss until all the cheese is incorporated.
- The dish should look creamy and moist.
- Serve immediately, drizzling each portion with a little bit of olive oil.
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