This is one of the dishes I turn to when unexpected guests drop in. The sauce comes together in less time than it takes to boil the water and cook the pasta, but the results are always impressive. Begin the sauce as soon as you put the water on to boil, because it’s better if the sauce is ready before the pasta, rather than the other way around.

　　

Ingredients

makes 4 to 6 servings

　　Kosher salt

　　1 pound dried spaghetti or other long pasta

　　1 tablespoon olive oil

　　1/2 small yellow or white onion, chopped

　　4 garlic cloves, minced

　　2 bunches of fresh basil, leaves chopped

　　Ground black pepper to taste

　　1 14.5-ounce can whole tomatoes with juice

　　1 8-ounce can tomato sauce

　　1/4 cup grated Parmigiano-Reggiano (about 1 ounce), or to taste, for serving

　　1 teaspoon dried red pepper flakes or to taste, for serving

　　

Step 1

Bring a large pot of salted water to a boil. Cook the spaghetti to al dente, about 8 minutes or according to package directions.

　　

Step 2

Meanwhile, in a large skillet, heat the oil over medium heat. Add the onion, garlic, half of the basil, and a pinch each of salt and pepper. Cook, stirring occasionally, until translucent, about 5 minutes. Add the tomatoes and the tomato sauce. Bring to a simmer while you break up the tomatoes with the side of a spoon. Simmer gently for 4 minutes. Season with salt and pepper to taste.

　　

Step 3

Drain the pasta and place it in a large serving bowl. Pour over the sauce and add all but a handful of the basil. Toss until the pasta is well coated with sauce. Top with the remaining chopped basil, grated Parmigiano-Reggiano, and dried red pepper flakes. Serve.

　　Eva's Kitchen