Perfect Pomodoro!

If you know me, I mean you really know me you know my single most favorite dish to eat, my go to is pasta and tomato sauce. 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. (Different than my marinara sauce)

INGREDIENTS

2 Tablespoons cup extra-virgin olive oil

1 medium onion, minced

4 garlic cloves, minced

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

1lb Spaghetti

1/2 Cup Grated Pecorino Romano, my favorite! (or Parmesan)

PROCESS:

Heat extra-virgin olive oil in a large skillet over medium heat. Add finely minced onion and cook, stirring, until soft @10minutes.

Add garlic and cook for an additional 3 minutes.

Increase heat to medium, add puréed tomatoes and season lightly with kosher salt; cook, stirring occasionally, reduce 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!