Spaghetti Alla Rustica With Sautéed Onion, Parmesan, Garlic, and Fresh Basil
(from castro15’s recipe box)
Categories: Pasta
Ingredients
- 4 Basil Sprigs
- 14 Oz. Diced Tomatoes
- 1 Red Onion
- 10 Oz. Spaghetti
- 1 Tbsp. Butter
- 1 Garlic Clove
- 3 Oz. Parmesan Cheese
- Olive Oil
- Salt
- Pepper
Directions
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Bring a pot of lightly salted water to a boil. Rinse and chop the basil leaves. Mince the garlic finely. Slice onion in half vertically through root, and slice off ends. Peel skin from ½ the onion and discard. Thinly julienne the onion (slice into thin strips.) The recipe requires only ½ the onion, but if you love sautéed onion, feel free to use more.
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In a large skillet over medium-low heat, melt the butter and 1 tsp. olive oil. Add onion slices and garlic. Cook for about 5 minutes, stirring frequently to prevent onion and garlic from burning. Add diced tomatoes (and juice from can) and stir. Let the sauce bubble steadily over medium heat for 15 minutes, stirring occasionally. The longer you cook, the richer and more flavorful tomato sauce becomes. Add a pinch of salt and pepper at the end to finish.
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Once the water is boiling, add the spaghetti. Cook the spaghetti until al dente, about 8-10 minutes. Set aside ½ cup of cooking water to loosen the sauce, then drain the spaghetti. Keep the spaghetti warm until ready to serve.
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Add ½ of Parmesan cheese to sauce (reserving the rest for garnish). Add ¼ cup of reserved cooking water and the spaghetti to the sauce. Stir until the spaghetti is evenly coated.
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Place the spaghetti in a shallow bowl. Garnish with chopped fresh basil leaves and remaining Parmesan cheese.