It’s Wednesday. Your cooking mojo might be beginning to crack. You might have a rather bare fridge and be feeling uninspired.

Don’t worry – I’m here for you.

This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food. It also may be her easiest. Use your favourite tinned tomatoes for this and don’t be scared off by the butter. It gives the sauce an unparalleled velvety richness.[/vc_column_text][/vc_column][/vc_row]

The simplest tomato pasta sauce

Serves 4 (with pasta)

[/vc_column_text][/vc_column][/vc_row][vc_column width=”1/3″]2 x 400 g tins whole peeled tomatoes or whole cherry tomatoes, in addition to their juices
100 g unsalted butter
1 onion, peeled and cut in half
Sea salt

To serve

Al dente pasta
Shaved Parmesan cheese
Freshly ground black pepper[/vc_column_text][/vc_column][vc_column width=”2/3″]Place a saucepan over medium-high heat. Add the tomatoes, butter, onion halves, and a pinch of salt. Crush the tomatoes lightly with the back of a spoon as they cook, and stir occasionally. Simmer very gently for 45 minutes, or until droplets of fat appear on the surface of the tomatoes, then lower the heat. Remove and discard the onion.

Serve over hot pasta with parmesan and black pepper, if desired.

Ps – Basil leaves are a fabulous addition![/vc_column_text][/vc_column][/vc_row]