Fresh-Is-Best Spaghetti

Time :20

Yield :4 servings

Recipe Background

Oh sure, you could always use a jarred tomato sauce for your pasta... but why not go the extra mile? Especially when that extra mile only takes 20 minutes? Fresh-Is-Best Spaghetti serves up a bright, sweet, flavorful tomato sauce made fresh on the stovetop! No need to wait for hours to get the sauce perfect. Fresh-Is-Best Spaghetti is vibrant and ready in no time to coat your favorite pasta! Fresh is really best!

Ingredients

For the pasta:

8 ounces spaghetti
3 tablespoons olive oil
1/2 onion diced
8 cloves garlic roughly chopped
2 pounds ripe tomatoes chopped, juices reserved
1/4 cup red wine
1 teaspoon kosher salt
1/2 teaspoon fresh cracked pepper
15 basil leaves torn

Optional, for serving:

Pecorino Romano to taste, freshly grated
chili flakes to taste
Kalamata olives to taste
capers to taste
basil leaves to taste

Directions

In a large pot of salted, boiling water, add the spaghetti and cook it to al dente, according to the package directions.
While the pasta cooks, in a large skillet over medium-high heat, add the olive oil.
Add the onions to the hot oil and cook, while stirring, until tender, about 3-4 minutes.
Reduce the heat to medium.
Add the garlic to the hot oil and cook, while stirring, until it is fragrant and golden, about 2 minutes.
Add the chopped tomatoes and their juices to the onion mixture.
Increase the heat to medium-high.
Add the red wine to the tomato mixture and bring it to a simmer.
Simmer the tomato mixture until the alcohol cooks off and the tomatoes begin to break down, about 5 minutes.
Add the salt and the pepper to the tomato mixture.
Reduce the heat to low.
Cover the skillet and simmer the sauce mixture.
Drain the pasta, add it to the tomato mixture, and toss to combine until the pasta is fully coated.
Add 15 of the basil leaves to the pasta mixture and stir to combine.
Serve topped with the Pecorino Romano, the chili flakes, the olives, the capers, and the extra basil leaves.