Spaghetti with tomato and basil
11.5 oz Barilla Spaghetti
4 tbsp extra virgin olive oil, in total
1/3 cup sweet Vidalia onion, chopped thin
1 garlic clove, gently pressed
1 can San Marzano tomato purée
salt and black pepper to taste
½ cup micro basil, in total
½ cup Parmigiano cheese, grated
Place a pot of water to boil, cook pasta according to directions. Meanwhile, in a skillet sauté the onion and garlic in olive oil until translucent and cooked through. Add the tomato purée, salt and pepper, half of the basil and 1 cup of the pasta cooking water, simmer for five minutes. Discard the garlic. Drain pasta slightly undercooked, toss with the sauce. Stir in the remaining olive oil, basil and Parmigiano before serving.
Tip for a vegan recipe: avoid using Parmigiano cheese.