Name: Pasta al Pomodoro
Yield: 4 servings
Ingredients: ¼ cup olive oil; 1 medium onion, finely chopped; 4 garlic cloves, finely chopped; Pinch of crushed red pepper flakes; 1 28-ounce can whole peeled tomatoes, puréed in a food processor; Kosher salt; 3 large sprigs basil; 12 ounces bucatini or spaghetti; 2 Tbsp. tablespoons unsalted butter, cut into pieces; ¼ cup finely grated Parmesan or Pecorino

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©Romulo Yanes

The secret to this simple tomato-based pasta recipe? Pasta water and butter. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Recipe notes