Red Sauce and Spaghetti
1 (28-ounce) can pelati tomatoes*
2 tablespoons extra-virgin olive oil, plus more for serving
1/3 red onion, medium diced
3 cloves garlic, sliced into chunks
Pinch red pepper flakes, optional
2 handful fresh basil, torn, plus more for serving
Salt and freshly ground black pepper
1 pound spaghetti, for serving
Freshly grated Parmesan cheese, for serving
Cook's Note: Pelati tomatoes are whole, peeled canned tomatoes.
For the pasta…
In your Euro Cucina 3.6 liters pot add 4-6 quarts of water.
Cover the pot with its lid and heat the water for 5 minutes at med/high heat of temperature.
Reduce the heat or temperature at med/low and add the 2 spoons of olive oil.
Add the pasta and cover the pot with the lid back on and let boil for another 10 minutes for authentic “al dente” pasta. Stir occasionally. – For tender pasta let the pasta boil for an additional minute.
Drain the pasta immediately with your Euro Cucina drainer.
For the Sauce…
Preheat your Euro Cucina skillet over medium/high heat for 2 minutes.
Meanwhile, in a food processor or blender, puree the tomatoes to a smooth creamy consistency.
Reduce the heat to med.
Add olive oil, the onions and sauté for 30 seconds and then add the garlic. If you'd like to make the sauce spicier, add a pinch red pepper, this is optional.
Place the Euro Cucina lid on and let them cook for 1 minute.
Add the tomatoes and season with salt and pepper.
Place the lid back on and let on a medium-low heat for about 10 minutes or when your thermometer reads 70° Celsius.
During the cooking process do not peek into the skillet. The lid has been designed to hold heat and avoid the scape of moister; therefore it will help you to cook in no time.
Thrive for balance in the consistency of the sauce, it has to be fluid but it should not look overly wet. A few minutes before taking the sauce off the fire, add half the basil and season with salt and pepper.
Once the pasta is done serve on a plate, dress with red sauce and finish with some freshly grated Parmesan, a couple of leaves of basil and sprinkle with extra-virgin olive oil.
If you like a more country feel, you can wait and break them up in the pan later with a wooden spoon.
If you did not process the tomatoes, use a wooden spoon to break them into pieces while