Pasta Pomodoro

Instructions

1. Prepare the tomatoes
   If using fresh tomatoes, bring a large pot of water to a boil. Score an X on the bottom of each tomato and blanch for 30 seconds. Transfer to an ice bath, then peel, seed, and dice the tomatoes. If using canned tomatoes, drain and roughly chop.
2. Start the sauce
   In a large skillet or saucepan, heat 3 tablespoons of olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Add the sliced garlic and red pepper flakes (if using) and cook for another minute until fragrant, being careful not to burn the garlic.
3. Simmer the sauce
   Add the prepared tomatoes to the pan along with salt and pepper. Bring to a simmer, then reduce heat to medium-low and cook, stirring occasionally, for 15-20 minutes until the sauce has thickened slightly and the flavors have melded together. Add half of the basil leaves during the last 5 minutes of cooking.
4. Cook the pasta
   While the sauce is simmering, bring a large pot of generously salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
5. Combine pasta and sauce
   Add the drained pasta directly to the sauce along with 1/4 cup of the reserved pasta water and the remaining tablespoon of olive oil. Toss to coat the pasta evenly with the sauce, adding more pasta water if needed to achieve the desired consistency. Cook together for 1-2 minutes to allow the pasta to absorb some of the sauce.
6. Finish and serve
   Remove from heat and stir in the grated Parmigiano-Reggiano cheese and remaining fresh basil. Taste and adjust seasoning if necessary. Serve immediately in warm bowls, garnished with additional basil leaves, a drizzle of olive oil, and extra grated cheese on the side.