To keep the theme going, another favorite simple pasta: a refined and authentically Italian spaghetti and tomato sauce.

Spaghetti with Tomato and Basil

Ingredients:

• 28oz can whole San Marzano tomatoes
• 1/4 cup, 2 tablespoons, and 2 tablespoons of extra virgin olive oil, divided
• 1/4 cup grated Parmigiano Reggiano
• 2 tablespoons unsalted butter
• 2 stems of basil, leaves on, and 4-8 leaves cut into chiffonade, divided
• 6 whole cloves garlic
• 1 teaspoon kosher salt
• 1 teaspoon red chili flakes
• 1# spaghetti

Directions:

• In a mesh strainer over a bowl, roughly crush tomatoes, removing seeds with your thumb.  Set aside crushed tomatoes, reserve strained juices, discard seeds.
• Heat 2 tablespoons olive oil over medium heat. When the oil is hot, transfer tomatoes to the pot, add salt, cook 5 minutes, then smash with a potato masher.
• Add reserved juices to the sautéing tomatoes, reduce heat to medium-low, and cook for 30-45 minutes, smashing and stirring occasionally.
• While the tomatoes cook, heat the 1/4 cup of olive oil in a small saucepan over low heat. Add garlic cloves, basil stems, and chili flakes. When the garlic is lightly browned, remove from heat, allow to cool 5 minutes, then strain the oil into the tomato mixture, and discard the browned garlic / basil / pepper flakes.
• Boil a large pot of water, salted enough to taste like the ocean.
• Cook the spaghetti until just short of al dente.  Reserve 1/2 cup of the cooking water, then drain the pasta (don’t rinse it).
• Add pasta to the tomato mixture, along with reserved cooking water and final 2 tablespoons of olive oil.  Cook, tossing, until the sauce coats the pasta.
• Remove from heat, and add butter, cheese, and chiffonaded basil.  Toss, season with salt and pepper, and serve immediately.