Flavourful Pasta al Pomodoro

• 45 ml olive oil
• 1 onion, chopped
• 3 garlic cloves, crushed
• Pinch of red pepper flakes
• 1 (28 oz /796 ml ) can whole San Marzano tomatoes
• 120 ml water
• 80 ml fresh basil leaves, sliced (plus extra for garnish)
• 57 g cold unsalted butter
• 100 g Parmesan cheese, finely grated (plus extra for serving)
• Salt and pepper, to taste
• Pinch of sugar, to taste
• 227 g penne or rigatoni pasta

Mga Tagubilin

1. Tomato Sauce

   1

   Blend the tomatoes until smooth. You can use already crushed tomatoes, but whole tomatoes tend to be higher quality.

2. 2

   Heat the olive oil over medium-high heat. Add the onions and red pepper flakes and cook until translucent, about 5 minutes. Add the garlic and cook for just about 30 seconds until fragrant but not burnt. Add the blended tomatoes, a pinch of sugar, and water and bring to a simmer. Reduce the heat to low and allow it to keep simmering for 45–60 minutes.

3. Pasta

   3

   In the meantime, bring a large pot of salted water to a boil. Cook the pasta about 1 minute shy of al dente, as per the package instructions. Drain, reserving the pasta cooking water.

4. 4

   Add the butter and basil to the pasta sauce and stir until the butter is melted. Turn the heat off and add the Parmesan cheese, stir until melted. Add the drained pasta to the sauce and toss until coated. Add more pasta cooking water as needed to thin out the sauce to your desired consistency. Season with more salt and pepper to taste. Serve garnished with additional basil and more Parmesan.