Ingredients
Scale
- 1 jar (about 24 oz) home-canned tomatoes, or 1 (28 oz) can whole San Marzano tomatoes
- 3 tablespoons extra virgin olive oil
- 1/2 medium yellow onion, chopped fine
- 1 pound bucatini (or spaghetti)
- Salt and freshly ground pepper to taste
- A handful of fresh basil leaves, torn
- Grated Parmigiano or Pecorino at the table (optional)
Instructions
- Heat olive oil in a large sauce pan over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
- If using canned whole tomatoes, crush them by hand or run through a food mill. Add the tomatoes with their juices. Pour some water in the tomato jar or can, and swirl it around, then add to the pan.
- Season with salt and freshly ground pepper to taste.
- Cook 15 to 20 minutes, until sauce thickens. At the very end stir in the basil.
- While the sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon of salt and the bucatini. Cook uncovered over high heat until al dente.
- Drain pasta and add to the sauce in the sauce pan. Toss until well coated. Transfer pasta to serving plates, spooning the excess sauce from the bottom of the pan on top and serve.
- Prep Time: 5 min
- Cook Time: 20 min