Heat two tablespoons olive oil in a medium sauce pot over medium heat. Add the diced onion, season with salt and pepper and cook slowly until translucent, about fifteen minutes. Add crushed tomatoes to the cooked onions. Cook over low heat until thick, about one hour. Pass through a food mill (optional). Transfer to a large fry pan. Season with salt and pepper. Meanwhile, bring a large pot of salted water to a boil. Drop pasta bundles into the water and cook until just cooked through but still al dente. Strain the pasta, reserving some of the cooking liquid, and add to the fry pan. Toss vigorously to coat the pasta with sauce. Add basil leaves, the remaining olive oil, the butter, if using, and half the Parmigiano. Continue tossing until homogenous, adding some of the pasta cooking water if necessary. Plate and garnish with the remaining Parmigiano and the basil tops.
The pasta is available at Guidi Marcello in Santa Monica
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