Pasta with Buttery Tomato Sauce

Dear Blogosphere,

I love you soooooooooo much. It did, in the end, take me four seperate blog posts– 4!– to convince me to attempt this recipe. This recipe that I never would have thought of on my own, and would not have noticed in an cookbook. This amazing, fabulous recipe that is barely a recipe and I will make again and again and again, that is truly much more than the sum of its’ parts. But you were right.

Looooooooove,
Me

Okay, I know I’m smitten. One problem: I was too smitten to take pictures either time I made it. Luckily, Katerina from Daily Unadventures in Cooking, whose beautifully written post was the straw that broke the camel’s back, allowed me to borrow this picture of hers that is far more attractive than anything I could plate.

marcella_tomato_sauce.jpg

Of course, I can’t do anything the normal way without editing it a li’l, even the first time, so this is my version:

Tomato Sauce with Butter and Onion: (serves 4)
1 large can Italian plum tomatoes (or equivalent amount of *good* farmer’s market or summer-peak tomatoes)
5 tablespoons butter
1 small onion, peeled and cut in half
4 cloves of garlic
1T salt

pasta
Parmagianno-Reggiano cheese, grated

Dump the tomatoes (cut up and optionally peeled if fresh and whole) into a big pot. Add butter, onion, and salt. Simmer for 45 minutes, stirring occasionally, then smash any whole tomatoes and chop the onion and garlic into little pieces. Serve over pasta, w/ parmesan. Allow those you feed to worship you for 5 minutes of work. Mmmm.

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2 Comments

Filed under pasta, veggies

2 responses to “Pasta with Buttery Tomato Sauce

  1. Mmm… garlic. Have you tried it with and without? I have been too nervous to attempt to modify one of Marcellas recipes.

    (Also, I think you may have forgotten to write down when you added the garlic?)

  2. Ooops, I added the garlic sort of haphazardly right after the onion, so that it would simmer in. I’ve tried it both ways, and like both. I’d say if you’re leaving the onion in, add the garlic, and if you’re keeping it smooth and simple, leave out.

    Then again, what do I know, I’m just a statistician. 🙂

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