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1
Heat the oil in a large nonstick skillet or heavy casserole over medium heat.
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2
Add the onion.
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3
Cook, stirring, until tender, about five minutes, and add the garlic and peppers.
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4
Add a generous pinch of salt, and cook, stirring often, until the peppers have softened, about 10 minutes.
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5
Add the tomatoes, basil sprig, salt and pepper, and bring to a simmer.
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6
Simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes.
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7
Cover, reduce the heat and simmer another 15 to 20 minutes (or longer), stirring occasionally until the mixture is thick and fragrant.
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8
Taste and adjust seasonings.
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9
Remove the basil sprig, and put the peppers and tomatoes through the fine blade of a food mill, or puree in a food processor and press through a strainer.
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10
Return to the pan, and keep the sauce warm while you cook the pasta.
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11
Bring a large pot of water to a boil.
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12
Salt generously, and add the pasta.
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13
Cook al dente, following the timing instructions on the package but checking a minute before the indicated cooking time.
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14
Stir 1/4 to 1/2 cup of the pasta cooking water into the sauce, then drain the pasta and toss with the sauce.
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15
Serve with Parmesan or grated ricotta salata.
