Quick Stove-Top Pomodoro Sauce with Spaghetti

Quick Stove-Top Pomodoro Sauce with Spaghetti

1/4 cup olive oil
1 medium onion, chopped
4 to 5 cloves garlic, minced
1 - 28oz. can peeled tomatoes, pureed
5 large, fresh basil leaves
Pinch crushed red pepper flakes
Kosher salt
1 lb. spaghetti
2 tablespoons unsalted butter
Freshly grated, good-quality Romano cheese

Heat the olive oil in a large skillet over medium-low heat. Add the minced onion and cook, stirring until soft, about 10 to 12 minutes. Add the garlic and cook until fragrant, continuing to stir for about 5 minutes. Add the crushed red pepper and cook for another minute. Increase heat to medium and add the pureed tomatoes. Season lightly with Kosher salt. Cook for about 20 minutes, until the sauce thickens and the flavors have a chance to meld. Remove the pan from the heat and add the basil leaves; set aside. Meanwhile, season a large pot of boiling water with Kosher salt. Add the spaghetti and cook until just before tender, about 2 minutes less than cook time indicated on the box. Drain the spaghetti, reserving 1/2 cup of cooking water. Remove the basil from the pan and heat skillet over high heat. Slowly stir in the reserved pasta water and bring sauce to a boil. Add pasta and cook, stirring the sauce until it fully coats the pasta and the pasta becomes tender, about 2 minutes. Remove from heat and add the unsalted butter and about 1/4 cup of grated Romano. Toss until the cheese and butter melts. Serve in individual pasta bowls with more Romano cheese.