SPAGHETTI POMODORO

Easy classic Italian spaghetti pomodoro pasta dish in less than 30 minutes.

Shopping List:
1 lb. thick spaghetti
1-2 tbs. kosher salt for the pasta water (if using table salt use 1/2 that much)
1/4-1/2 cup of pasta cooking water
6 tbs. regular olive oil
1 small sweet Vadalia onion, sliced
1 tbs. minced garlic
Pinch of red pepper flakes
1/2 ounce fresh basil
(1) 28 ounce can of San Marzano whole peeled tomatoes
1 tbs. white sugar
1/4 cup parmesan cheese, preferably Parmigiano Reggiano
1 tbs. salted butter

Directions:
Cook the spaghetti in the salted water according to package directions. Do not drain.
In a deep skillet over medium heat, add the olive oil and the garlic. Remove the garlic after about 2 minutes.
Add the sliced onions with 1/2 tsp. of salt and red pepper flakes and cook 7-9 minutes until soft.
Add the basil on top of the onions and stir.

Add the tomatoes and sugar, stir and cook until the sauce thickens, about 10 minutes.
Stir in the cooked spaghetti and add the 1/4-1/2 cup pasta cooking water. Toss well until all of the spaghetti is coated with the sauce.

Add the cheese and toss.
Salt to taste.
Garnish with some basil and serve.

#spaghettipomodoro#easyitalianpastadishes#richardinthekitchen

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