Pasta al Pomodoro: easiest pasta EVER!!!

This is my favorite Humpday Dinner, Happy Wednesday, everyone!!!


Pasta al Pomodoro
1/4 cup olive oil
1 medium onion minced (about 1 cup)
4 cloves garlic minced (about 2 Tbs.)
pinch of red pepper flakes or cayenne pepper
28 oz. canned tomatoes-pureed in the blender
2 Tbs. freshly minced basil
3-5 qt. water seasoned with salt and olive oil
12 oz. pasta of choice (I use linguine, the magazine calls for bucatini or spaghetti)
2 Tb.s cubed butter
1/4-1/2 cup Parmesan or pecorino cheese

my version with linguine and foccacia-Mmmmmmm!

Heat the oil over medium low in a 12" skillet. Add the onions and cook until very soft-about 12 minutes. Add the garlic and cook about 4 minutes until very fragrant. Add the red pepper and cook one minute more. Increase the heat to medium, and add the tomato puree. Cook stirring occasionally for 20 minutes, until the sauce is thicken up. Remove the pan from heat and stir in the basil, and set aside. Meanwhile, bring the seasoned water to a boil and add the pasta-cooking until about 2 minutes before it's done. Drain pasta and reserve 1/2 cup of cooking water. Heat the sauce over medium heat and add the water to loosen the sauce a bit, add the pasta and cook while stirring until pasta is done and al dente. Remove form the heat and stir in the butter, and cheese. Toss until cheese is melted into the sauce. Serve in the nicest pasta bowls you have-garnished with extra cheese and basil on top. ENJOY!!!!