Ingredients
Scale
- 1 pound orecchiette pasta
- 2 tablespoons olive oil
- 1/2 small yellow onion, minced
- 2 cloves garlic, minced
- 1 (28-ounce) can diced tomatoes, undrained
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh basil, chopped
Instructions
- Bring a large pot of generously salted water to a rolling boil. Add the orecchiette and cook according to package directions until al dente (about 8-10 minutes). Drain the pasta and reserve 1/2 cup of the starchy water.
- In a large saucepan over medium heat, add the olive oil and sauté the minced onion until softened (about 5 minutes).
- Add minced garlic and cook for an additional minute, stirring constantly to avoid browning.
- Pour in the undrained diced tomatoes, salt, and black pepper. Simmer on low heat for 10-15 minutes, stirring occasionally until thickened.
- Combine the drained orecchiette with the sauce, tossing to coat evenly. If needed, add reserved pasta water to reach desired consistency.
- Serve warm on plates and garnish with fresh basil.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 1 cup (200g)
- Calories: 335
- Sugar: 6g
- Sodium: 460mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 0mg