I had been craving pasta all last week and this simple recipe looked absolutely to die for. Neil was actually the cook on this one, but I’ll attempt to take the credit.
Tomato Sauce with Butter and Onions
Adapted from Marcela Hazan’s Essentials of Italian Cooking
Serves 4 as a main course; makes enough sauce to lightly coat most of a pound of spaghetti
- 28 ounces whole peeled canned tomatoes
- 5 tablespoons unsalted butter
- 1 medium-sized yellow onion, peeled and halved
- salt to taste (be careful if your tomatoes are already salted)
- We also added fresh basil
Put the tomatoes, onion and butter in a heavy saucepan over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat (we added the basil here), discard the onion (we ate the onion, it tasted so good), add salt to taste and keep warm while you prepare your pasta.
Serve with spaghetti and grated parmesan cheese.