Pasta With Tomato Sauce
- 3 tablespoons olive oil, or more as needed
- 1 medium onion, chopped
- One 28-ounce can diced tomatoes, including the juice
- Freshly ground black pepper
- 1 pound any dried pasta
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1/2 cup chopped fresh basil leaves for garnish, optional
- Bring a stockpot of water to a boil and salt it.
- Put the oil in a skillet over medium-high heat.
- When hot, add the onion.
- Cook, stirring occasionally, until soft, 2 to 3 minutes.
- Add the tomatoes and sprinkle with salt and pepper.
- Adjust the heat so the sauce bubbles enthusiastically and cook, stirring occasionally, until the tomatoes break down and the mixture begins to thicken and appear more uniform in texture, 10 to 15 minutes.
- Taste, adjust the seasoning, and adjust the heat so the tomato sauce stays hot but doesn't boil.
- When the water boils, cook the pasta until it is tender but not mushy; start tasting after 5 minutes.
- When it's done, scoop out and reserve at least 1 cup of the cooking water, then drain the pasta.
- Add the pasta and a splash of the cooking water to the sauce in the skillet and toss to coat, adding more oil or cooking water if necessary to create a slightly creamy sauce.
- Taste and adjust the seasoning and add more oil; then toss with the cheese and the basil.
- Serve, passing more cheese at the table.