From
mattandmaren
17 years ago
- 55 minutes to make
- Serves 6
This is as easy as it gets, but it is really good! The key is to use the best canned tomatoes you can - crushed San Marzano tomatoes are fabulous! Then make sure you top with Parmigiano-Reggiano cheese, not just parmesan - you'll taste the difference!
Ingredients
- 1 cup finely chopped onion shopping list
- 28 ounces crushed San Marzano tomatoes shopping list
- 1/2 cup extra virgin olive oil shopping list
- 1/2 to 1 teaspoon sea salt shopping list
- 1 pound dried spaghetti (or other pasta) shopping list
- Freshly grated parmigiano-reggiano cheese to taste shopping list
How to make it
- Combine the onions, tomatoes, olive oil and half the salt in a large saucepan.
- Bring to a boil, lower the heat, and simmer, mostly covered, for about 45 minutes, or until the onions are meltingly soft. Taste and add more salt if needed.
- Bring a large pot of water to a boil, and generously salt it. Drop in the spaghetti and cook, stirring often, until al dente.
- Drain the pasta and transfer to a heated serving bowl. Toss with enough of the tomato sauce to coat each strand generously. Sprinkle with Parmigiano-Reggiano and serve at once in warmed bowls.
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