Ingredients

  • Extra-virgin olive oil 2 medium red or yellow onions, sliced thinly Salt 4 garlic cloves 4 pounds fresh, ripe tomatoes, stemmed, or two (28-ounce) cans whole San Marzano or Roma tomatoes in their juice 16 fresh basil leaves or 1 tablespoon dried oregano 3 /4 pound spaghetti, bucatini, penne, or rigatoni Parmesan, pecorino Romano, or ricotta salata for serving