A recent “discovery” that has deep roots in Italian home kitchens, this dish flies in the face of the conventional wisdom that pasta must be cooked in a large quantity of water.
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, thinly sliced
- 1/2 teaspoon salt
- 3 garlic cloves, thinly sliced
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano or 1 teaspoon minced fresh oregano
- 2 tablespoons tomato paste
- 1/2 cup dry white wine, water, or chicken or vegetable stock
- 3 cups water or chicken or vegetable stock
- 3 Roma or plum tomatoes, chopped, or one 14.5-ounce can diced tomatoes
- 4 anchovy fillets, minced (optional)
- 12 ounces dried spaghetti, linguine, fettuccine, or bucatini
- 10 fresh basil leaves, or to taste
- Up to 3/4 cup grated Parmesan (3 ounces)
- Salt and black pepper to taste
Directions
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Warm olive oil in a large, deep skillet over medium heat until hot.
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Add onion and salt, and cook, stirring, until softened, about 5 minutes.
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Add garlic and cook 1 minute more.
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Add red pepper flakes and oregano.
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Stir in tomato paste and allow it to brown slightly on the bottom of the skillet.
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Add 1/2 cup dry white wine and scrape any browned bits off the bottom of the skillet.
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Add 3 cups water or stock, tomatoes, and anchovy fillets (optional).
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Bring to a boil and add pasta.
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Boil the pasta, stirring occasionally, until tender, 7 to 10 minutes depending on the pasta shape. If the liquid has evaporated before the pasta is tender, add more liquid and continue cooking.
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Remove from the heat and stir in:
- basil leaves
- grated Parmesan (up to 3/4 cup)
- Salt and black pepper to taste
Variation
For a heartier version:
- Brown 8 ounces crumbled Italian sausage, store-bought or homemade
- Transfer to a plate and reserve 3 tablespoons of the rendered fat (add olive oil if needed)
- Use the reserved fat to cook the onions and garlic instead of olive oil
- Add the sausage back in with the basil and cheese