Spaghetti al Pomodoro

Ingredients

• 1 lemon
• 1 lime
• 1 orange
• 1/4 bunch flat-leaf parsley
• 2 Tablespoons extra-virgin olive oil
• 1/2 red onion, minced
• 2 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste
• One 28-ounce can whole San Marzano tomatoes, passed through a food mill or food processor
• 1 sprig basil
• 1 bay leaf
• 1 Tablespoon red-wine vinegar
• 1 Teaspoon unsalted butter
• 1 pint mixed cherry tomatoes
• 1 clove garlic, smashed
• 1 sprig basil
• Pinch of kosher salt plus 1 tablespoon for cooking the pasta
• 5 Tablespoons extra-virgin olive oil, plus more for serving
• 1 Pound spaghetti
• 1/4 Cup grated Parmigiano-Reggiano

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