Spaghetti al Pomodoro, CHEF ANGELO ELIA, CASA D’ANGELO
¼ cup extra-virgin olive oil1 medium onion, minced4 garlic cloves, minced28-oz. can of peeled tomatoes,pureed in a food processor Kosher salt3 large fresh basil sprigs12 oz. spaghetti ¼ cup finely grated Parmesan
Heat olive oil in a 12-inch skillet over medium-low heat. Add minced onion and cook, stirring, until soft, about 4 minutes. Add garlic and cook, stirring, for 2-4 minutes until golden brown. Increase heat to medium, add pureed tomatoes, and season lightly with kosher salt. Cook, stirring occasionally, until sauce thickens slightly and the flavors meld, about 15-20 minutes. Remove pan from heat, add basil, and set aside.
Meanwhile, bring water to a boil in a 5-quart pot and season with salt. Add spaghetti and cook, stirring occasionally, until about 2…
