Spaghetti Pomodoro

It's always the simplest dishes that are easiest to mess up. I make this a lot, but tonight I took a risk and it paid off. That risk is to use a lot more EVOO than I have in the past. This creates a fresh yet intense sauce. Please don't waste your time with this dish unless you have tinned San Marzano tomatoes (Solania a good brand).

250 gr or half pack of spaghetti (Di Cecco or better)

400 gr tin (full weight vs drained weight) San Marzano tomatoes

1/3 cup of EVOO

maldon sea salt

bay leaf

half onion

2 cloves of garlic

2-3 tblsp of butter

parmesan

1. slice garlic and half onion face down, saute in EVOO along with the bay leaf
2. add tomatoes, crush while they are cooking; given the amount of olive oil in the pan, you must stir frequently so that it is well distributed in the sauce
3. season with sea salt and ground pepper
4. cook pasta al dente, drain, add to pan with sauce; add butter and keep stirring for about a minute (adjust timing so that it is still al dente after this stage)
5. serve with grated parmesan