¼ cup olive oil
1 sweet onion, diced
5 cloves garlic, pressed
1 teaspoon crushed red pepper flakes
One 28-ounce can whole peeled tomatoes, pureed
4 whole sprigs fresh basil, plus more for garnish
¾ lb spaghetti
¼ cup Parmesan cheese, grated
Salt and pepper to taste
Heat the oil in a large saucepan over a medium heat. Once shimmering, add the onion and cook until translucent, about 7-10 minutes.
Add the garlic, and cook an additional 1-2 minutes.
Add the red pepper flakes, and cook an additional 1-2 minutes.
Add the pureed tomatoes, and cook until simmering, about 20 minutes.
Add the basil, stir well, and remove from the heat. Cover with a fitted lid.
Cook the pasta according to the directions on the box. Once al dente, reserve a cup of the cooking liquid, and drain the pasta.
Remove the sprigs of basil from the tomato sauce, return the pot to the stove over a medium-high heat, and add the reserved pasta water. Bring to a boil, then add the pasta. Cook an additional 1-2 minutes, depending on how you like your pasta.
Add the Parmesan cheese, stir and taste. Add salt and pepper if desired. Top with reserved basil leaves for garnish, and serve immediately.