Pasta Al Pomodoro - cooking recipe

Ingredients

1/4 cup extra-virgin olive oil
1 medium onion, minced
4 garlic cloves, minced
1 pinch crushed red pepper flakes
1 (28 ounce) can crushed peeled tomatoes
3 large fresh basil sprigs
12 ounces spaghetti
2 tablespoons cubed unsalted butter
1/4 cup finely grated parmesan cheese

Preparation

Heat extra-virgin olive oil in a 12\" skillet over medium-low heat.
Add minced onion and cook, stirring, until soft, about 12 minutes.
Add garlic and cook, stirring, for 2-4 minutes.
Add crushed red pepper flakes; cook for 1 minute more.
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 20 minutes.
Remove pan from heat, stir in basil sprigs, and set aside.
Meanwhile, bring water to a boil in a 5-qt. pot. Season with salt; add spaghetti and cook, stirring occasionally, until about 2 minutes before tender.
Drain pasta, reserving 1/2 cup pasta cooking water.
Discard basil and heat skillet over high heat. Stir in reserved pasta water to loosen sauce; bring to a boil.
Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes.
Remove pan from heat; add butter and cheese; toss until cheese melts.
Transfer to warm bowls; serve with more cheese, if desired.