Salsa de pasta pomodoro en 25 minutos (con tomates frescos o de lata)

Ingredientes

• 3 tablespoons extra virgin olive oil
• 1/2 cup finely chopped onion
• 2 tablespoons grated or minced fresh garlic
• 2 28-ounce cans crushed tomatoes (whole peeled tomatoes, crushed)
• 1 teaspoon granulated sugar (optional)
• Kosher salt and freshly ground black pepper to taste
• 1 pound dried pasta (long or short cut)
• 1/2 cup freshly grated Parmesan or pecorino Romano cheese (plus more for serving)
• A handful of fresh basil leaves (torn if large)

Preparación

1. 1

   Put the oil and onion in a large saucepan and place over medium heat. Cook until the onion is soft, about 5 minutes, stirring. Add the garlic and stir until it smells good, 15-20 seconds.

2. 2

   Add the tomatoes, 1-2 teaspoons salt, black pepper and sugar to the pan. Bring to a simmer, breaking up the tomatoes into pieces with a spoon. Cook uncovered 20 minutes or so, until the sauce has thickened slightly.

3. 3

   Taste for seasoning - add more salt or pepper to taste.

4. 4

   Meanwhile, bring a large pot (5-6 quarts) water to a boil and add 3 tablespoons salt. Cook the pasta until al dente, according to package directions. Drain well.

5. 5

   Put the pasta in a large serving bowl and ladle over about half the sauce. Top with the cheese and toss to coat. Sprinkle the basil over. Serve with additional cheese.