Pasta Pomodoro

This Pasta Pomodoro Recipe features real San Marzano Tomatoes, tons of basil and a touch of butter for the most velvety sauce ever. This is one you don’t want to miss.

INGREDIENTS

• 2 tablespoons extra virgin olive oil
• 1 medium onion, diced
• 5 cloves garlic, minced
• 1 28-oz. can whole San Marzano tomatoes
• 4 large sprigs fresh basil
• 1 cup grated parmesan reggiano cheese, divided
• 1 to 2 tablespoons sugar (as needed)
• 2 tablespoons butter
• salt & pepper to taste
• 1 lb. best-quality imported spaghetti or bucatini

INSTRUCTIONS

1. Heat olive oil over medium heat in a large skillet. Add onion and garlic and sauté over medium heat for about 10 minutes, until soft. Add tomatoes and reduce heat to low. Simmer for 10 minutes. Turn off heat and add basil. Allow basil to steep in tomato sauce for about 15 minutes.
2. Transfer sauce to a blender. Add a half cup of parmesan cheese and 1 tablespoon of sugar and puree until smooth. Taste and add more sugar if needed.
3. Meanwhile, bring a pot of water to boil. Add salt and spaghetti and cook until about 2 minutes before tender. Reserve 1 cup of pasta cooking water before draining.

Full read at http://www.homemakershabitat.com/homemakershabitat.com/2017/04/04/pasta-pomodoro-will-make-cry-tears-joy/