Spaghetti With Olive Oil, Tomato And Onion

1. 1

   Put a large pot of water (with 1/2 tablespoon of salt added), on the stove to boil for the spaghetti.

2. 2

   Heat olive oil on medium high heat in a large heavy skillet (one big enough to fit sauce and 1 pound of cooked spaghetti).

3. 3

   Saute diced onion until translucent but not browned, about 5 minutes.

4. 4

   Add minced garlic and dried red pepper flakes and stir for a minute.

5. 5

   Add 2 cups of tomatoes and stir for a minute.

6. 6

   Cover skillet with a lid and simmer over moderate heat for about 5 minutes, remove lid and see if the tomatoes are soft enough to mash. If not cover again for a few minutes. When tomatoes are soft mash them. (I use a potato masher and try not to splatter.)

7. 7

   Reduce heat and simmer uncovered for 10 minutes or more.

8. 8

   Season with salt and freshly ground black pepper to taste.

9. 9

   When spaghetti is cooked al dente (according to the brand's directions), take out 1/2 cup pasta water and then drain spaghetti but leave it wet and quickly add it back to the skillet (now on low heat).

10. 10

    Add 1/2 cup Parmesan cheese and 1/3 to 1/2 cup pasta water, toss it all up. Add more salt and pepper if desired to taste. Serve with extra parmesan on the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.