Pasta Pomodoro

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1. 1
   Process one 28-oz. can whole peeled tomatoes in a food processor until smooth.
2. 2
   Heat ¼ cup extra-virgin olive oil in a large skillet over medium-low. Cook 1 medium onion, finely chopped, stirring occasionally, until translucent and softened, 10–12 minutes. Add 4 garlic cloves, finely chopped, and cook, stirring often, until fragrant and softened, about 3 minutes. Add a pinch of crushed red pepper flakes; cook, stirring, 1 minute.
3. 3
   Increase heat to medium and add puréed tomatoes to skillet; season lightly with kosher salt. Bring to a simmer and cook, stirring occasionally, until sauce is slightly thickened and flavors have melded, 20–25 minutes. Remove from heat and stir in 3 large basil sprigs.
4. 4
   Meanwhile, cook 12 oz. bucatini or spaghetti in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Drain, reserving ½ cup pasta cooking liquid.
5. 5
   Pluck out and discard basil sprigs. Stir reserved pasta cooking liquid into sauce and bring to a boil. Add pasta and cook, tossing vigorously, until pasta is al dente and sauce thickens and coats pasta, about 2 minutes. Remove from heat and add ¼ cup finely grated Parmesan or Pecorino and 2 Tbsp. unsalted butter, cut into pieces; toss until combined and cheese is melted.
6. 6
   Divide pasta among shallow bowls; top with more cheese.