February 10, 2014
1/4 cup extra-virgin olive oil
1 medium onion, diced
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon sugar
1-35 oz. can whole peeled plum tomatoes (You can cut into small pieces with kitchen shears or a knife prior to adding to the skillet or break them up later as they cook)
1/4 cup finely cut fresh basil (chiffonade)
freshly grated parmesan cheese
1 pound Barilla thin spaghetti, prepared according to package directions
Heat a large skillet over medium high heat. Add the extra-virgin olive oil. Once hot, turn the heat to medium low, add onions, stir to coat, then spread out and allow to simmer, stirring occascionally, until soft (about 10 minutes).
Add garlic and cook, stirring, for 2-3 minutes. Add crushed red pepper flakes and cook for one more minute.
Increase the heat to medium and stir in the tomatoes with their juice, sugar and salt. If you did not cut up the tomatoes prior to adding them, use a spoon to break them up into small pieces in the pan. When the sauce begins to boil, reduce the heat, cover the pan and simmer slowly for 20 minutes, stirring occasionally. Turn off the heat and stir in the basil.
Place hot pasta in a large serving dish. Pour sauce on top and stir in to coat. Finish with an extra drizzle of olive oil. Serve with fresh parmesan on the side to add on top.