Simplest tomato pasta sauce
This simple tomato pasta sauce is rich, velvety and incredibly comforting, made with just tomatoes, butter and onion. Inspired by Marcella Hazan’s iconic recipe, it’s the kind of back-pocket dinner that transforms pantry staples into something deeply satisfying. Perfect tossed through hot pasta with parmesan and black pepper.
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Servings: 4 with pasta
Ingredients
- 2 x 400g tins whole peeled tomatoes or whole cherry tomatoes in addition to their juices
- 100 g unsalted butter
- 1 onion peeled and cut in half
Instructions
- 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!
Notes
To serve
- Al dente pasta
- Shaved Parmesan cheese
- Freshly ground black pepper