SPAGHETTI WITH TOMATO SAUCE, MOZZARELLA, AND BASIL
2 jars of Jovial whole peeled tomatoes, 18 ounces each
1 yellow onion, cut in half and peeled
5 tablespoons good olive oil
2 balls of fresh mozzarella
1 lb pasta, spaghetti
handful of basil leaves
Fill a large stock pot with water and place it over medium-high heat. Bring water to a boil.
While you are waiting for the water to boil, start your sauce. Place the tomatoes and olive oil in a saucepan over low heat. Add the onion cut sides face down. Simmer the sauce for 30-45 minutes. As the sauce cooks, gently break up the whole tomatoes with the back of a wooden spoon. Once the sauce is finished cooking, remove the onion and discard. Taste and season with sea salt as necessary.
Once the pasta water is boiling, season it with sea salt. Pour in the pasta and cook until al dente. Toss drained pasta with the tomato sauce. Scoop pasta into individual bowls and top with the fresh mozzarella torn into small pieces and the basil leaves.