Creamy Pasta Marinara

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 clove or 6g

• Tomato puree

  Canned, without salt added

  1 ⅞ can (29 oz) (401 x 411) or 1.53kg

• Salt

  Table

  ¹⁄₁₆ tsp or 0.4g

• Pepper

  Spices, white

  100g

• Nonfat greek yogurt

  Nonfat, plain

  4 oz or 113g

• Crushed red pepper flakes

  100g

• Italian Classics Bucatini

  No. 10 - Wegmans

  16 oz dry or 456g

• Basil

  Fresh

  12 leaf, whole or 6g

Directions

1. Make the sauce: In a large saucepan, warm 2 tablespoons of the oil over medium-low heat. Add the onion and cook, stirring occasionally, until soft and translucent, 8 to 10 minutes. Toss in the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Pour in the tomato puree and season generously with salt and pepper. Bring to a bubble, then reduce the heat and maintain a low summer so that the flavors can fully develop, 30 to 40 minutes, giving a stir when you think of it. Remove from the heat and let cool for about 10 minutes.
2. Temper the yogurt: In a small bowl, whisk the remaining 1 tablespoon oil into the yogurt. Whisk in ½ cup of the warm sauce to temper the yogurt. Scrape the yogurt mixture back into the saucepan whisking to incorporate fully. Taste, adding more salt and pepper, and the crushed red pepper.
3. Serve: Boil the pasta in plenty of salted water according to the package instructions. At the end of cooking, set aside ½ cup of the pasta water. Using a slotted spoon or tongs, slowly transfer the hot pasta to the tomato sauce, tossing to coat. Drizzle in a tablespoon or two of the reserved pasta water, or more if desired, to loosen. Server hot, garnished with the basil.