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  • 4 tablespoons olive oil
  • 1 cup diced onion
  • 1 teaspoon salt, plus more to taste
  • 2 or 3 cloves crushed garlic
  • a pinch of red pepper flakes (not in original recipe)
  • 1 can (28 oz) San Marzano tomatoes, blended smooth
  • ½ cup water to rinse out the can of tomatoes
  • Small handful of basil leaves, left whole or sliced just before adding
  • 1 cup freshly grated Parmigiano-Reggiano (about 1.5 oz by weight), plus more to top
  • 4 tablespoons butter, cubed
  • 8 ounces dry rigatoni
  • This recipe probably makes enough sauce to coat 12 oz of pasta, but I like lots of sauce.
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