Pasta Pomodoro Recipe:
1 (28 ounce can) peeled whole tomatoes
3 tablespoons extra virgin olive oil
1 white onion, finely diced
5 cloves garlic, minced
¼ teaspoon red pepper flakes
½ teaspoon salt
1 pound spaghetti
2 tablespoons butter
¼ cup freshly grated parmesan cheese
2 tablespoons chopped fresh basil
Place tomatoes into a blender or food processor and puree until smooth. Set aside.
Heat olive oil in a large skillet over medium-high heat. Add in onion and saute 5 to 7 minutes until soft. Add in garlic and red pepper flakes and saute 1 minute more.
Pour in tomato puree, season with salt, and bring to a simmer. Simmer 10 minutes.
Meanwhile, cook pasta in boiling salted water according to package directions, drain.
Add pasta to sauce and toss to coat. Add in butter and parmesan and toss until butter is melted.
Serve hot topped with basil.