There is nothing like a simple tomato sauce and pasta. The smooth texture and unassuming flavor of a perfect Pomodoro are hard to beat. Perhaps it is my Italian bias, but the first time I tried a Pomodoro sauce in Italy my first thought was, "This is Amazing!" My second thought was, "How can I recreate this?"
So, after a little trial and error, I give you this simple yet satisfying sauce.
1/4 cup extra-virgin olive oil
1 medium onion, minced
4 garlic cloves, minced
1 pinch crushed red pepper flakes
1 28 oz. can peeled tomatoes, puréed in a food processor with emulsion blender
Kosher salt and Black Pepper (to taste)
3 large fresh basil sprigs
1 tsp. Sugar
1/2 Cup Grated Pecorino Romano, my favorite! (or Parmesan)
Heat extra-virgin olive oil in a large skillet over medium heat. Add finely minced onion and cook, stirring, until soft 10-12minutes.
Add garlic and cook for an additional 3 minutes.
Add crushed red pepper flakes; cook for 1 minute more.
Increase heat to medium, add puréed tomatoes and season lightly with kosher salt; cook, stirring occasionally, for about 20 minutes.
Cook Spaghetti al dente (approx. 8-9 minutes). Drain, saving 1 cup of pasta water. Don't rinse pasta.
Add pasta water 1/4 Cup at a time, only as needed to loosen sauce.
Toss with pasta and fresh chopped basil, finish with grated cheese and Bon Appetite!