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San Marzano Pomodoro Spaghetti

Basic delicious tomato sauce with Parmesan cheese.
San Marzano Pomodoro Spaghetti

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Servings: 4
Total Time: 1 hour
Recipe by: Rae


1/4 cup, Olive Oil
8 cloves Garlic, sliced thinly
1 1/2 cup Yellow Onion, chopped finely
1/4 tsp Dried Basil
1/4 tsp Dried Oregano
1/4 tsp Kosher Salt
1 dash Black Pepper
1 dash Red Pepper Flakes
1/4 tsp Honey
28 oz can San Marzano Tomatoes
1 TBSP Butter
1/2 cup Freshly Grated Parmesan Cheese
1 lb spaghetti or other long noodle like, buccatini or angel hair, cooked to box instructions


1. Put the oil and garlic into a sauce pot and place on the burner over medium heat. Stir until the edges of the garlic just begin to brown, immediately add the onion. Cook until the onion is softened, but do not brown.

2. Add the basil, oregano, salt, black pepper, red pepper flakes, honey and tomatoes. Reduce heat to very low and simmer for 30 minutes.

3. Turn off the burner and pulse the tomato sauce with an immersion blender, or in pour into a blender. Add the butter and cheese and blend until incorporated.

4. Lightly coat the pasta with a little sauce and serve the excess sauce and more Parmesan cheese on the side.

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San Marzano Pomodoro Spaghetti

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Frankie picFrankie

So simple and so delicious.

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