Tomato-Basil Spaghetti

• Kosher salt
• 1 pound dried spaghetti or other long pasta
• 1 tablespoon olive oil
• 1/2 small yellow or white onion, chopped
• 4 garlic cloves, minced
• 2 bunches of fresh basil, leaves chopped
• Ground black pepper to taste
• 1 14.5-ounce can whole tomatoes with juice
• 1 8-ounce can tomato sauce
• 1/4 cup grated Parmigiano-Reggiano (about 1 ounce), or to taste, for serving
• 1 teaspoon dried red pepper flakes or to taste, for serving

1. Bring a large pot of salted water to a boil.
2. Cook the spaghetti to al dente, about 8 minutes or according to package directions.
3. Meanwhile, in a large skillet, heat the oil over medium heat.
4. Add the onion, garlic, half of the basil, and a pinch each of salt and pepper.
5. Cook, stirring occasionally, until translucent, about 5 minutes.
6. Add the tomatoes and the tomato sauce.
7. Bring to a simmer while you break up the tomatoes with the side of a spoon.
8. Simmer gently for 4 minutes.
9. Season with salt and pepper to taste.
10. Drain the pasta and place it in a large serving bowl.
11. Pour over the sauce and add all but a handful of the basil.
12. Toss until the pasta is well coated with sauce.
13. Top with the remaining chopped basil, grated Parmigiano-Reggiano, and dried red pepper flakes.
14. Serve.

kosher salt, pasta, olive oil, white onion, garlic, fresh basil, ground black pepper, tomatoes, tomato sauce, red pepper

Taken from www.epicurious.com/recipes/food/views/tomato-basil-spaghetti-377901 (may not work)