Not a ton of time on your hands? Clinton’s sauce is the way to go!

2 pounds fully ripened plum tomatoes
6 tablespoons unsalted butter
1 medium onion peeled, halved)
Kosher salt (to taste)
6 fresh basil leaves
1 pound spaghetti
1/2 cup Parmesan cheese(grated, to garnish)

Bring a large pot of salted water to a boil.
Drop the spaghetti into the water and cook according to the package instructions.
In a large heavy bottomed saute pan over medium-high heat, melt the butterl. Add the onion halves and garlic, stirring to combine. Season with salt to taste. Cook until until the onions are translucent, about 2 – 3 minutes.
Add the tomatoes with their juices, breaking them up with a wooden spoon. Add the red pepper flakes and season with salt and pepper to taste. Cook for 8 more minutes, allowing the sauce to reduce slightly.
Add the pasta to sauce, along with 1/4 cup of pasta water, and basil leaves and toss to combine. Serve warm and top with Parmesan cheese.
Tip: Freeze the tomato sauce in an ice cube tray so you always have a desired amount of tomato sauce at the ready!