Spaghetti pomodoro (de « The Bear »)

Ingrédients

• 1/4 cup (60ml) olive oil
• a pinch of red pepper flakes (or to your taste)
• 5 cloves garlic
• 1 medium onion
• 2 tablespoons butter
• a handful basil leaves
• 1 (28-oz or 800ml) can crushed tomatoes or whole San Marzano tomatoes
• 14 ounces (400g) uncooked spaghetti pasta
• 1/2-1 teaspoon brown sugar (optional)
• parmesan cheese (to serve)

Préparation

1. 1

   Add olive oil, peeled and cut in half garlic cloves, basil leaves (and stems), and red pepper flakes to a large pot. Heat over low heat until basil is wilted but not crispy. Take out the basil and put in a medium bowl. Continue cooking until garlic is lightly golden. Transfer the oil with garlic to the bowl with basil. Leave to cool slightly.

2. 2

   Add butter to the pot. When it's hot and bubbling, add peeled and cut in half onion. Cook until onion and butter are lightly browned.

3. 3

   Add tomatoes and a small pinch of salt. Cover the pot with a lid and cook over low heat for 20-25 minutes. If using whole tomatoes and not crushed tomatoes, mash them with a potato masher.

4. 4

   Meanwhile, add the olive oil with red pepper flakes, garlic, basil leaves (I'm discarding the stems), and a small piece of onion from the pot to a food processor and mix at low speed until smooth (don't mix at high speed or the olive oil can become bitter). Add this to the pot with tomato sauce.

5. 5

   While the sauce is cooking, cook the pasta al dente - it should have a bite to it. Don't overcook it! You should slightly undercook it and it will finish cooking while you're tossing it with the tomato sauce. Reserve some pasta cooking water.

6. 6

   When the sauce is done cooking discard the remaining onion. Season your tomato sauce with salt, pepper, and sugar. Toss with the cooked pasta and a small amount of pasta cooking water.

7. 7

   Serve generously sprinkled with parmesan cheese.

8. 8

   Enjoy!