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1.
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Mince the onion very finely.
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2.
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In a 12 skillet with deep sides, heat the olive oil over medium-low heat.
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Add the minced onion and cook for about 12 minutes, until softened, stirring frequently.
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3.
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While the onion is cooking, puree the can of whole tomatoes and mince the garlic.
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4.
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Once onions are softened, add the minced garlic to the onion and cook for 4-5 more minutes, still stirring frequently.
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Add the pinch of red pepper flakes and stir for 1 minute.
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5.
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Turn the heat up to medium and add the pureed tomatoes and a pinch of kosher salt.
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Cook for 20 minutes, stirring occasionally.
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6.
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Take the pan off the heat and stir in the basil sprigs.
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Set the pan aside.
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7.
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Heat 3 quarts of water in a large pot.
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Salt the water generously, and when it boils, add the pasta.
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Cook pasta 2 minutes short of al dente (use the package instructions for al dente, and cook 2 minutes short of that).
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Reserve 1/2 cup of pasta water and drain the pasta.
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8.
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Discard the basil sprigs, and add the pasta water to the tomato sauce, and bring it to a boil.
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9.
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Once the sauce is boiling, add the pasta and cook for 2 minutes (until al dente), tossing the pasta with tongs so that the sauce coats all the strands of spaghetti.
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10.
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Remove the skillet from the heat and stir in the cold butter and cheese.
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Toss the pasta until the butter and cheese are melted and incorporated.
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11.
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Serve with extra basil and cheese to garnish.
