Split-Sauce Spaghetti with Tomato and Pesto Halves

Name: Split-Sauce Spaghetti with Tomato and Pesto Halves
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 8 oz spaghetti; 3 tbsp olive oil; 1 small, finely chopped onion; 3 cloves, minced garlic; 1 (28 oz) can crushed tomatoes; 1 tsp dried oregano; 1/4 tsp red pepper flakes; 1/4 cup, torn fresh basil; 2 tbsp, toasted pine nuts; 1/4 cup, grated Parmesan cheese; 1/2 cup basil pesto

A vibrant presentation where spaghetti is divided between a simmered tomato sauce and a fresh basil pesto, creating a harmonious balance of flavors on a single plate.

Cuisine: Italian

Category: Pasta

Prep: 20 minutes. Cook: 25 minutes.

Serves 2.

Ingredients

8 oz spaghetti
3 tbsp olive oil
1 small, finely chopped onion
3 cloves, minced garlic
1 (28 oz) can crushed tomatoes
1 tsp dried oregano
1/4 tsp red pepper flakes
1/4 cup, torn fresh basil
2 tbsp, toasted pine nuts
1/4 cup, grated Parmesan cheese
1/2 cup basil pesto

Instructions

Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 small finely chopped onion and cook for 5 minutes until translucent.
Step 3: Add 3 minced garlic cloves and cook for 1 minute until fragrant without browning.
Step 4: Stir in 1 (28 oz) can crushed tomatoes, 1 tsp dried oregano, 1/4 tsp red pepper flakes, and salt and pepper to taste. Simmer uncovered for 15 minutes until thickened.
Step 5: Remove from heat, stir in 1/4 cup torn fresh basil and 2 tbsp toasted pine nuts.
Step 6: Divide the drained spaghetti into two equal portions (about 4 oz each) on two plates.
Step 7: Spoon the tomato sauce over one portion of spaghetti and the 1/2 cup basil pesto over the other. Sprinkle each with 1/4 cup grated Parmesan cheese.