Brief history

In 1839 the very first recipe for spaghetti al pomodoro, often considered the original spaghetti dish, first appeared in a book by the Duke of Buonvicino, Ippolito Cavalcanti’s Cucina teorico pratica. In the north of Italy people prefer to cook their spaghetti longer. In the south, people prefer to eat it al dente (meaning slightly under cooked).

Ingredients needed

• 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

Steps to make it

• Heat oil in a large skillet over medium-low. Cook onion, stirring occasionally, until soft, 10–12 minutes. Add garlic and cook, stirring, about 3 minutes. Add red pepper flakes and cook, stirring, 1 minute. Increase heat to medium, add puréed tomatoes, and season lightly with salt. Cook, stirring occasionally, until sauce thickens slightly and flavors have come together, 20–25 minutes. Remove from heat and stir in basil.
• Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (about 2 minutes before it would be done). Drain, reserving ½ cup pasta cooking liquid.
• As soon as pasta is ready, pluck out and discard basil. Set skillet over high heat and stir in reserved pasta cooking liquid to loosen sauce; bring to a boil. Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes. Remove pan from heat. Add butter and Parmesan and toss until butter and cheese are melted. Divide pasta among bowls.

ENJOY!!!