Ingredients
2 tbsp. olive oil
1 onion, chopped
Kosher salt, to taste
Freshly ground pepper
3 garlic cloves, minced
1/4 tsp. red pepper flakes
1 tsp. dried oregano
28-oz cans peeled whole San Marzano tomatoes (or plum tomatoes)
1 lb. spaghetti
1/2 c. grated Parmesan cheese
1/4 c. basil, thinly sliced
Preparation
Step 1Preheat oven to 350 degrees F.Step 2Heat the olive oil in a dutch oven (or a large oven proof pot) over medium heat. Add the onions and season with salt and pepper. Cook for about 5 minutes until translucent. Add the garlic and cook until fragrant, about 30 seconds. Stir in the red pepper flakes and dried oregano and cook for 1 minute more. Using your hands, crush the tomatoes into the pot. Add any remaining liquid. Season with salt and pepper. Step 3Cover the pan with a tight fitting lid and place it in the oven for 1 hour. Let the sauce rest for about 20 minutes before serving.Step 4Meanwhile, cook the pasta according to package instructions. Drain and serve with the sauce.
