QUARANTINE Cuisine

Spaghetti al Pomodoro, CHEF ANGELO ELIA, CASA D’ANGELO

¼ cup extra-virgin olive oil
1 medium onion, minced
4 garlic cloves, minced
28-oz. can of peeled tomatoes,
pureed in a food processor Kosher salt
3 large fresh basil sprigs
12 oz. spaghetti ¼ cup finely grated Parmesan

Heat olive oil in a 12-inch skillet over medium-low heat. Add minced onion and cook, stirring, until