Ingredients:

  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 small yellow onion, finely diced
  • 3 tbsp double-concentrated tomato paste
  • 1 tsp red pepper flakes
  • 1 lb dry spaghetti or linguine
  • 28 oz crushed tomatoes
  • 4 cups low-sodium vegetable or chicken broth
  • 1 tsp kosher salt
  • 1 sprig fresh basil
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tbsp unsalted butter
  • 1 handful fresh basil leaves, torn

Instructions:

  1. Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Add the diced onions and cook until translucent, about 3 minutes.
  2. Stir in the sliced garlic and red pepper flakes. Cook for 2 minutes until fragrant and slightly golden.
  3. Add the tomato paste and stir constantly for 2 minutes until it darkens to a brick red color to bloom the flavors and remove metallic notes.
  4. Add the crushed tomatoes, broth, and salt. Bring the mixture to a boil.
  5. Slip the dry pasta into the pot. Use tongs to move the strands as they wilt. Simmer, stirring frequently to ensure the pasta releases starch and doesn't stick, until the pasta is al dente and the liquid has transformed into a thick sauce.
  6. Remove from heat. Stir in the Parmesan cheese, butter, and torn basil leaves. The residual heat will melt the fats into the starch-heavy sauce for a velvety finish.