Easy, simple and delicious Italian classic recipe.
- ¾ lb spaghetti
- 2 tablespoons extra virgin olive oil
- 1 ¼ lb canned tomatoes
- 3 ½ oz onion
- 1 ½ oz grated Parmigiano Reggiano cheese
- 8 basil leaves
- 1 clove of garlic
- salt and pepper
- 1 teaspoon sugar
Heat the oil in a frying pan over medium and sauté the onion and whole garlic clove until golden brown.
Add the tomatoes and season with salt and pepper.
Raise heat to high and cook for about 20 minutes, stirring occasionally.
Meanwhile, bring a large pot of salted water to a boil for the spaghetti.
Remove the garlic clove and add the basil to the onion-tomato mixture.
If the tomatoes are particularly acidic, you can add a teaspoon of sugar.
Cook the spaghetti in the boiling salted water until al dente; drain.
Toss the pasta with the sauce and top with the grated Parmigiano Reggiano.
Source: Academia Barilla