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Pasta Napoletana

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Ingredients
  

  • 1 pound spaghetti
  • 1 can 28 ounces crushed San Marzano tomatoes
  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 6 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon red pepper flakes
  • Salt and pepper to taste
  • 1/4 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • Fresh basil leaves for garnish

Instructions
 

  • Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
  • In a large skillet or saucepan, heat the olive oil over medium heat. Add the onion and sauté until softened and translucent, about 5 minutes. Add the garlic and sauté for another minute, or until fragrant.
  • Add the crushed tomatoes, oregano, basil, red pepper flakes, salt, and pepper to the pan. Bring the sauce to a simmer and let it cook for 30-45 minutes, stirring occasionally.
  • Add the heavy cream to the sauce and stir to combine. Let the sauce simmer for another 10 minutes.
  • Add the cooked spaghetti to the pan and toss with the sauce until the pasta is well coated. Cook for another 2-3 minutes, or until the pasta is heated through.
  • Add the Parmesan cheese to the pan and toss with the pasta until the cheese is melted and the sauce is creamy.
  • Serve the Pasta Napoletana hot, garnished with fresh basil leaves.