Dinner: Butter Tomato Pasta
Starting off Monday with another installment of #pastathighs. Get it trending. I discovered this recipe a couple months ago and have made it almost every week since. For the last couple years spaghetti with a chunky tomato sauce had been my go-to and this recipe has replaced it entirely. It does have a whole stick of butter that the previous recipe did not so not sure if that was a wise health decision? Just make it, ok?
BUTTER TOMATO PASTA
This sauce is Marcella Hazan's famed recipe. It's incredibly easy and so delicious.
- 1/2 cup butter (1 stick), can be salted or unsalted
- 1 large onion, peeled and cut in half through the core
- 1, 28oz can of tomatoes*
- 1 pound pasta of your choice, I like fusilli for this
*I typically use whole tomatoes and then puree the sauce at the end with a hand blender to make it smooth. If you don't have a hand blender, you can start with a can of pureed tomatoes. I find that the pureed tomatoes splatter much more than the whole while cooking, hence why I use whole.
In a saucepan or skillet over low heat, place the onion facedown. Add the butter and the can of tomatoes. Cook over low heat for 45 minutes until the onions are soft have let off most of their juices. Meanwhile cook your pasta until al dente. Remove the onions and discard. If you used whole tomatoes, blend the sauce with a hand blender until smooth. Add salt to taste (if you used salted butter, you will need less salt.) Stir the pasta with the sauce and serve with a heavy grating of parmesan.