Tagliatelle with spinach in tomato sauce

Ingredients:

• 2 tbsp. l. olive oil
• 3 tablespoons of butter
• 2-3 large cloves garlic, chopped
• 1 large onion, finely chopped
• 1 cup chicken broth
• 2 x 900g cans of San Marzano tomatoes
• A large handful of basil
• 450 gr. tagliatelle with spinach or spaghetti
• Grated Parmesan

Preparation:

1. Heat the olive oil over medium-low heat, add 2 tablespoons of butter, and melt. When the oil begins to shimmer, add the garlic and onion, season with salt and pepper. Cover and cook until the onion is softened, stirring occasionally, about 15 minutes, but don't let it brown.
2. Add the broth and tomatoes to the pan, breaking them up with a potato masher or wooden spoon. Add a few torn basil leaves. Simmer the sauce over low heat until it thickens, 20-30 minutes.
3. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Discard 1 cup of the starchy cooking water and drain the pasta in a colander. Return it to the pot, but do not remove from the heat.
4. Toss the pasta with the cooking water, the remaining 1 tablespoon of butter, half the sauce, and a little cheese. Serve in shallow bowls, drizzle with the sauce, and serve with the cheese on the side.