Pomodoro Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: pasta
Cuisine: Italian
Serves: 8 servings
Ingredients
  • ¼ c. extra-virgin olive oil
  • 1 c. diced red onion
  • 2 t. minced garlic cloves
  • ¼ t. red pepper flakes
  • 28 oz. San Marzano tomatoes, pureed
  • fresh basil sprigs
  • 1 pound pasta, I used Linguini Fini
  • ½ c. reserved pasta water
  • 4 T. butter
  • ½ c. parmigiana-reggiano cheese, shredded
Instructions
  1. Puree the tomatoes in a food processor until smooth.
  2. Sauté diced red onion with olive oil over medium-low heat for about 10 minutes.
  3. Blend in the minced garlic with onions for another 2-3 minutes.
  4. Stir in the red pepper flakes for 1 more minute.
  5. Pour in the pureed tomatoes along with the fresh basil sprigs. Heat over low heat for approximately 25 minutes thickened. A streak at the bottom of the pan should appear at this point.
  6. While sauce is simmering,
  7. Cook pasta in salted water just short of al dente time; reserve ½ cup of pasta water.
  8. Remove the basil sprigs and blend in the reserved pasta water. Lightly salt to taste.
  9. Toss pasta into sauce until well coated.
  10. Top pasta with chunks of butter along with shredded Parmigiano-Reggiano cheese. Stir to coat until melted.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/pasta-pomodoro/