Basically Pasta Pomodoro Recipe
"The key to making a quick-cooking sauce from canned tomatoes that doesn't taste too sharp or tinny is giving the drained tomatoes a good hard sear in olive oil. This caramelizes the flesh and helps it break down, lender a deeper, rounder flavor to the dish overall (and obviously, a bit of added cheese and butter doesn't hurt either). The result is a silky, balanced, cling-to-the-noodle sauce...."
INGREDIENTS
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3 Tbsp. kosher salt, plus more
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1 28-oz. can whole peeled tomatoes
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4 garlic cloves
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3 Tbsp. extra-virgin olive oil, plus more
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Pinch of crushed red pepper flakes, plus more
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3 basil sprigs, plus leaves for serving
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1 lb. spaghetti
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4½ oz. Parmesan, finely grated, divided (about 1 cup)
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2 Tbsp. unsalted butter
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