Most of the time, the simple things tend to be the best things. Marcella Hazan, the Julia Child of Italian cooking, demonstrates this in her cookbook, “Essentials of Classic Italian Cooking” with her recipe for Tomato Sauce with Onion & Butter. The sauce is rustic, authentic and lusciously coats pasta like no other. The ingredients are simple – tomatoes – canned or fresh, an onion, and a couple tablespoons of butter.
After cooking the ingredients just under an hour, the sauce becomes rich, creamy and just plain delightful. After tossed with hot pasta – it’s probably one of the best dishes you’ve eaten in awhile. I highly recommend her book because it’s loaded with similar recipes – a simplistic approach to cooking.
28 ounces peeled whole tomatoes, San Marzano recommended
1 white onion, peeled and cut in half
5 tablespoons butter
12 ounces spaghetti or other pasta noodles ( I used squid ink pasta)
Parmesan cheese, for topping
- In a saucepan, add tomatoes, onion and butter. Place over low heat and cook for 45-50 minutes, pressing tomatoes against sides with spoon to break apart occasionally.
- Cook pasta for 9 minutes, reserving 1 cup pasta liquid, drain.
- Remove onion from sauce and toss pasta with sauce. Spoon into bowls and shave Parmesan cheese over top. Enjoy!