My mom had us over for dinner a couple weeks ago and made this to-die-for pasta. The sauce was seriously better than any other I had ever tried... So good, in fact, that I had to find the recipe to add to my collection. It's super healthy and fresh. I don't think I'll ever go back to store bought sauce. She found it in the May 2011 Bon Appetit magazine (I need to subscribe to it! Also, found at
www.epicurious.com). Anyway, because of this recipe I have had pasta five times in the last week and bottled some. I have to share it. So, enjoy!
1/4 cup extra-virgin olive oil
1 medium onion, minced
4 garlic cloves, minced
1 pinch crushed red pepper flakes or ground red pepper
1 28 ounce can peeled tomatoes, puréed in a food processor
Kosher salt
3 large fresh basil sprigs
12 ounces bucatini or spaghetti
2 tablespoons cubed unsalted butter
1/4 cup finely grated Parmesan or Pecorino
Heat extra-virgin olive oil in a 12" skillet over medium-low heat. Add minced onion and cook, stirring, until soft, about 12 minutes. Add garlic and cook, stirring, for 2-4 minutes. Add crushed red pepper flakes; cook for 1 minute more. Increase heat to medium, add puréed tomatoes and season lightly with kosher salt; cook, stirring occasionally, until sauce thickens slightly and the flavors meld, about 20 minutes. Remove pan from heat, stir in basil sprigs, and set aside.
Meanwhile, bring water to a boil in a 5-quart pot. Season with salt; add spaghetti or bucatini and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1/2 cup pasta cooking water. Discard basil and heat skillet over high heat. Stir in reserved pasta water to loosen sauce; bring to a boil. Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes. Remove pan from heat; add butter and cheese; toss until cheese melts. Transfer to warm bowls; serve with more cheese, if desired.