Strozzapreti Pomodoro Recipe | Williams Sonoma

Ingredients

• 2 cans (each 28 oz./875 g) whole peeled San Marzano tomatoes with juices
• 12 Tbs. (1 1/2 sticks) (6 oz./185 g) unsalted butter, cut into 6 pieces
• 1 yellow onion, peeled and halved lengthwise with the stem intact
• 3 garlic cloves, peeled and smashed
• 1 Parmesan rind, about 3 inches (7.5 cm) long
• Kosher salt and freshly ground pepper
• 1/2 cup (2 oz./60 g) packed grated Parmesan cheese
• 1/4 cup (1 1/4 oz./35 g) toasted pine nuts, walnuts or almonds
• 3 cups (3 oz./90 g) fresh basil leaves
• 1 cup (8 fl. oz./240 ml) extra-virgin olive oil
• <br> Kosher salt
• 1 lb. (500 g) strozzapreti
• 3/4 cup (3 oz./90 g) grated Parmesan cheese
• Grated pecorino sardo cheese for serving
• Fresh basil leaves for garnish