Buttery Tomato Spaghetti

1. 1

   Cook's Note: Using crushed tomatoes rather than breaking down whole tomatoes cuts the cook time of this sauce in half.

2. 2

   Heat a large pot of salted water to boil for the pasta.

3. 3

   Melt the butter in a saucepot over medium heat.

4. 4

   Add the basil, garlic, if using, onions and tomatoes and season with salt.

5. 5

   Bring to a simmer and let reduce 20 minutes, stirring occasionally.

6. 6

   After 12 to 13 minutes in, drop the pasta into the boiling water and cook to al dente.

7. 7

   Remove the onion halves from the sauce and add a ladle of starchy pasta cooking water.

8. 8

   Drain the pasta and add to the sauce.

9. 9

   Toss to combine.

10. 10

    Serve the pasta topped with Parmigiano-Reggiano.

* Per serving · 4 servings · Values may vary.

No additional tips available.