|1/2 cup bucatini pasta||1 clove garlic|
|1/2 cup tomato fondue pomodoro sauce (recipe below)||1/2 cup onion, small dice|
|2 Tbs extra virgin olive oil||1 Tbs olive oil|
|1 Tbs chopped parsley||2 stems basil|
|1 Tbs torn basil||1/4 tsp salt|
|2 Tbs fresh grated parmesan||1 1/2 tsp sugar|
|1 can canned tomatoes (12 oz can)|
To make the pasta, drop ½ cup of fresh bucatini into boiling water. Heat a pan over medium heat; add 2 tablespoons of garlic oil, 2 cloves of garlic and a pinch of red chili flakes.
Add in tomato fondue pomodoro sauce and heat through. Add in pasta and toss to coat, adding water if needed. Add 2 tablespoons of extra virgin olive oil, 1 tablespoon of chopped fresh parsley, 1 tablespoon of torn basil and 1 tablespoon of parmesan cheese. Let sit to emulsify.
To make the sauce, place tomatoes into a strainer and drain the juice, set aside. Crush the tomatoes with your hands. Cut onions into small dice.
Heat a skillet over medium heat, add 1 tablespoon olive oil to warm then add onions. Cook onions until translucent. Add the garlic confit. Add crushed tomatoes. Add sugar and salt. Cook for 20 minutes. Add in tomato juice and bring to a boil. Cook for 20 minutes. Remove from heat and add basil.
Serve in medium pasta bowl. Top with remaining 1 tablespoon fresh grated parmesan cheese and finish with few pieces of torn basil.
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