Yields 6 servings
Ingredients
3 tablespoons extra-virgin olive oil
1 medium onion
2 garlic cloves
28 ounces tomato puree
Kosher Salt
Freshly ground pepper
½ cup plain whole-milk Greek Yogurt
Crushed red pepper, pinch for taste
1 pound pasta
Basil leaves, torn for garnish
Instructions
- Sauce – finely chop the onion and mince the garlic. In a large saucepan over medium-low heat, add the onion cooking and stirring until soft and translucent, approx. nine minutes. Add the garlic and cook for 30 seconds, pour in the tomato puree and season generously with salt and pepper. Bring to a bubble, then reduce the heat and maintain a low simmer so that the flavors can fully develop, 30 to 40 minutes, giving a stir halfway through. Remove from the heat and let cool for about 10 minutes.
- In a small bowl, whisk the remaining 1 tablespoon oil into the yogurt. Whisk in ½ cup of the warm sauce to temper the yogurt. Scrape the yogurt mixture back into the saucepan whisking to incorporate fully. Taste, adding more salt and pepper, and the crushed red pepper as needed.
- In a medium pot, boil the pasta in plenty of salted water according to the package instructions. At the end of cooking, set aside ½ cup of the pasta water. Using a slotted spoon or tongs, slowly transfer the hot pasta to the tomato sauce, tossing to coat. Drizzle in a tablespoon or two of the reserved pasta water, or more if desired, to loosen. Serve hot, garnished with the basil.
Enjoy!