This is a simple sauce but absolutely delicious. Since it only requires a few ingredients, it’s good to make when the kitchen is bare. Just be sure to use the best tomatoes available because they are the heart of the dish. Grate parmesan, pecorino, or even mozzarella over it, and add chicken, shrimp, or sausage if you’re looking for some protein.
Yield: 6 servings

This is a simple sauce but absolutely delicious. Since it only requires a few ingredients, it’s good to make when the kitchen is bare. Just be sure to use the best tomatoes available because they are the heart of the dish. Grate parmesan, pecorino, or even mozzarella over it, and add chicken, shrimp, or sausage if you’re looking for some protein.
Yield: 6 servings
Bring 6 quarts of water to a boil in a large pot. Slice an “X” into the bottom of each tomato, just piercing the flesh. Add tomatoes and cook until skin starts to peel away from meat, about 1 minute. Remove tomatoes from boiling water and plunge into a bowl filled with ice water. Drain tomatoes and peel off skin. Roughly chop tomatoes.
Add oil to a large sauté pan on medium heat. Add onions and season with salt. Sauté until translucent, about 8 minutes. Add tomatoes and juice to pan. Cook, stirring frequently, until tomatoes have softened and dissolved into a chunky sauce, about 20–25 minutes.
Bring 6 quarts of water to a boil in a large pot. Season with salt. When water returns to a full boil, add spaghetti. Cook until very al dente, about 6 minutes. Strain pasta, reserving 1/2 cup of pasta water. Add spaghetti and reserved water to tomato sauce. Cook until mixed well, about 2 minutes. Add basil, mix, and divide between individual serving plates.