Pasta Pomodoro

Ingredients

• 1 pound spaghetti (uncooked)
• 2 tablespoons butter (unsalted)
• 2 tablespoons olive oil (extra virgin)
• 1 large onion (chopped)
• 4 cloves garlic (minced)
• 4 cups tomatoes (chopped, about 4 to 6 large tomatoes)
• salt and pepper to taste
• 1 teaspoon sugar
• ½ teaspoon red pepper flakes
• ¼ cup fresh basil (chopped)
• ½ cup Parmesan cheese (freshly grated)

Instructions 

• Cook the spaghetti according to package directions. Reserve 1 cup of pasta water then drain the spaghetti.
• Meanwhile, add the butter and oil to a large Dutch oven and heat over medium heat. Add the onion and cook for 5 minutes until the onion softens. Add the garlic and cook for another 30 seconds until fragrant.
• Add the tomatoes, salt, pepper, sugar and red pepper flakes. Cook for about 5 minutes until the tomato starts to break down, stirring occasionally. Reduce heat to simmer and cook for 15 minutes. Taste for seasoning and adjust as necessary.
• Stir in the basil. Add the cooked spaghetti and half of the pasta water. Toss everything well to combine. Add more pasta water if needed.
• Serve topped with Parmesan cheese and more basil.