Pasta with Tomato, Garlic & Basil

Ingredients

Bring a large pot of generously salted water to a boil for the pasta.

Heat the olive oil in a large skillet or saucepan over medium heat. Add the diced onion and sauté for 4-5 minutes until softened and translucent.

Add the sliced garlic and red pepper flakes (if using) to the pan. Cook for 1-2 minutes, stirring frequently, until the garlic is fragrant and just beginning to turn golden. Be careful not to burn the garlic.

Pour in the canned tomatoes, crushing them with your hands or a wooden spoon as you add them. Season with salt and black pepper.

Let the sauce simmer over medium-low heat for 10-12 minutes, stirring occasionally, until slightly thickened and the flavors have melded together.

While the sauce simmers, cook the pasta in the boiling water according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.

Add the drained pasta directly to the sauce and toss to combine. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.

Remove from heat and stir in the torn fresh basil leaves.

Serve immediately, topped with freshly grated Parmesan cheese and an extra drizzle of olive oil if desired.