Sensational Spaghetti Pomodoro

Spaghetti Pomodoro Recipe
Ingredients:
400g (14 oz) spaghetti
800g (28 oz) canned whole tomatoes (preferably San Marzano)
4 cloves garlic, minced
1 small onion, finely chopped
1/4 cup extra virgin olive oil
1 teaspoon sugar (optional, to balance acidity)
Salt and freshly ground black pepper, to taste
Fresh basil leaves, torn
Freshly grated Parmesan cheese, for serving
Instructions:
Cook the Spaghetti:
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.
Prepare the Tomato Sauce:
While the spaghetti is cooking, heat the olive oil in a large skillet over medium heat.
Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to let it burn.
Make the Sauce:
Pour the canned tomatoes into the skillet, breaking them up with a wooden spoon. You can use an immersion blender to blend the tomatoes into a smooth sauce if you prefer a smoother texture.
Add the sugar (if using) to balance the acidity of the tomatoes, and season with salt and freshly ground black pepper to taste.
Simmer the sauce for about 15-20 minutes, stirring occasionally, until it thickens and the flavors meld together.
Combine Pasta and Sauce:
Add the drained spaghetti to the skillet with the tomato sauce. Toss well to coat the pasta evenly with the sauce.
If the sauce is too thick, add a bit of the reserved pasta water until you reach your desired consistency.
Serve:
Divide the spaghetti among serving plates. Garnish with torn fresh basil leaves and freshly grated Parmesan cheese.
Drizzle a little extra virgin olive oil over the top for added flavor.
Enjoy:
Serve immediately and enjoy your delicious Spaghetti Pomodoro!

[@EricHarvey-m4u]

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