Tomato Butter Spaghetti

 

1 T. extra-virgin olive oil

1 onion, chopped

kosher salt

Freshly ground black pepper

2 cloves garlic, minced

3 lb. fresh tomatoes, chopped

1 T. dried oregano

4 T. butter

8 oz. Cooked spaghetti

1/4 C. Fresh basil leaves, torn

Finely grated Parmesan, for serving (optional)

 

In a large skillet over medium heat, heat oil. Add onions and season with salt and pepper. Sauté until beginning to soften, then stir in garlic and cook until fragrant, about 1 minute. Add tomatoes and stir to combine. Continue to cook over medium heat to let the tomatoes start to break down.  When the mixture reaches a simmer, reduce heat slightly and and stir in butter. Season again with salt and pepper, add oregano, and let simmer about 15 minutes more to allow the flavors to develop. Taste and season as necessary. Serve over cooked pasta and top with basil and Parmesan, if desired.