pasta al pomodoro

This is becoming my go-to lunch for the girls. Easy. Tasty. Everyone's happy.

Ingredients

1/4 cup extra-virgin olive oil
1 onion, minced
5 cloves garlic, minced
1 28 oz can whole tomatoes
1/2 tsp kosher salt
1/2 lb spaghetti pasta
2 tbsp unsalted butter
1/4 cup parmesan cheese, finely grated

3 servings

Directions

Heat olive oil in a skillet over medium-low heat. Add the onions and cook until they're soft, about 10 minutes. Add the garlic and cook for another 5 minutes.

Using a blender or food processor, puree the tomatoes and add it to the onions and garlic, along with the salt. Stir occasionally as the sauce thickens, about 20 minutes.

Meanwhile, bring a pot of salted water to boil. Add the spaghetti and cook to al dente according to the package. Remove from heat and use tongs to transfer the pasta from the pot to the pan. (The bit of water that comes along with the not-drained pasta should be enough to hydrate the pasta and sauce, but feel free to dip into the pot for more water if necessary to achieve the right consistency.)

Add the butter and parmesan. Mix well.

Plate the pasta. Garnish with parmesan and fresh herbs.

45 minutes