Heat a large pot of salted water to boil for the pasta.
Melt the butter in a saucepot over medium heat. Add the basil, garlic, if using, onion and tomatoes and season with salt. Bring to a simmer and let reduce for 20 minutes, stirring occasionally. After 12-13 minutes, drop the pasta into the boiling water and cook to al dente.
Remove the onion halves from the sauce and add a ladle of the starchy pasta cooking water. Drain the pasta and add it to the sauce. Toss to combine. Serve the pasta topped with Parmigiano Reggiano cheese.
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|Serving Size: 1 Serving (253g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 118 (27%)|
|Amt Per Serving||% DV|
|Total Fat 13.1g||17 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 1g|
|Cholesterol 30.5mg||9 %|
|Sodium 286.4mg||10 %|
|Potassium 634mg||17 %|
|Total Carbohydrate 68.7g||20 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 63.2g|
|Protein 12.6g||18 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 436
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