Ingredients
Scale
- 28 oz whole peeled tomatoes or crushed tomatoes
- 6 oz tomato paste
- 6 oz water
- 1 small yellow onion, diced
- 1–2 cloves garlic, diced
- 1–2 tbsp extra-virgin olive oil
- 1 lb pasta of choice
- 2 tsp salt
- 1 tsp pepper
- 1 tsp crushed red pepper
- Pecorino Romano cheese to taste
Instructions
- Prepare your whole tomatoes by crushing them with your hands or blending them in a food processor or small blender.
- In a large stock pot over medium heat, saute your onions until translucent. Season with a pinch of salt and pepper.
- After the onions are translucent, add your garlic, stirring constantly until fragrant.
- Add the tomatoes, tomato paste, water, salt, pepper, and crushed red pepper flakes to the pot. Set the pot on low heat and simmer for 45 minutes-6 hours, stirring every 20 or so minutes.
- About 10 minutes before you’re ready to heat, boil a pot of water.
- Salt the water and add your pasta, cooking according to package instructions until al dente.
- Saving some starchy pasta water, drain the pasta and add it back into the pot.
- Stir with some residual sauce, and add as much pasta water as needed back to the sauce if the sauce is too thick. Stop once you have a velvety sauce.
- Serve immediately, topping with grated Romano cheese.
- Enjoy!