Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 lb linguine or spaghetti, broken in half
  • 28 oz crushed tomatoes
  • 4 cups vegetable or chicken broth
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup heavy cream
  • 1 handful fresh basil leaves, torn
  • 1 tbsp lemon juice

Instructions:

  1. Heat the olive oil over medium heat. Add the diced onion and sauté for 3–4 minutes until translucent.
  2. Stir in the minced garlic, oregano, and red pepper flakes, cooking for 60 seconds until the fragrance is pungent and the garlic is pale gold.
  3. Add the crushed tomatoes, broth, salt, pepper, and the dry pasta.
  4. Increase heat to bring the liquid to a gentle boil, then immediately reduce to a simmer. Stir frequently every 2–3 minutes to prevent sticking.
  5. Simmer uncovered for 10–12 minutes until the pasta is tender and the liquid has reduced by half.
  6. Remove the pot from the heat. Stir in the Parmesan cheese, heavy cream, and lemon juice for 1 minute until a velvety glaze forms.
  7. Fold in the fresh basil just before serving.