THIS PASTA POMODORO WILL MAKE YOU CRY TEARS OF JOY

We eat this about twice a month and it never gets old. The first bite always makes my eyes roll back in my head. The sauce is velvety to the point of being unctuous. The tomato flavor is bright without being tart, with tons of basil to round it all out. Its amazing with spaghetti or bucatini, although even linguine will work.
This dish is so simple it really does require excellent ingredients to shine. Look for cans of real, imported whole San Marzano tomatoes, high quality Italian spaghetti, the best parmesan cheese you can find and more basil than you think you’ll need.
Trust me, you will not be disappointed with this one. Give it a try. I dare you.

INGREDIENTS

• 2 tablespoons extra virgin olive oil
• 1 medium onion, diced
• 5 cloves garlic, minced
• 1 28-oz. can whole San Marzano tomatoes
• 4 large sprigs fresh basil
• 1 cup grated parmesan reggiano cheese, divided
• 1 to 2 tablespoons sugar (as needed)
• 2 tablespoons butter
• salt & pepper to taste
• 1 lb. best-quality imported spaghetti or bucatini

INSTRUCTIONS

1. Heat olive oil over medium heat in a large skillet. Add onion and garlic and sauté over medium heat for about 10 minutes, until soft. Add tomatoes and reduce heat to low. Simmer for 10 minutes. Turn off heat and add basil. Allow basil to steep in tomato sauce for about 15 minutes.
2. Transfer sauce to a blender. Add a half cup of parmesan cheese and 1 tablespoon of sugar and puree until smooth. Taste and add more sugar if needed.
3. Meanwhile, bring a pot of water to boil. Add salt and spaghetti and cook until about 2 minutes before tender. Reserve 1 cup of pasta cooking water before draining.
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for full instruction please see : www.homemakershabitat.com

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