Remember how I said/wrote that simple cooking can be very delicious? Or that delicious, nutritious home-cooking can be simple? Either/any way, I’m here to tell you to make this tomato sauce the next time you don’t feel like cooking. All it takes is a couple minutes in the kitchen — half of that is time spent with a can opener, and the other half cutting one onion in half. That’s it. Okay, peeling the onion too. But put this in a pot on your stove, leave the kitchen and do something else for 35 minutes, and you will have a home-cooked meal you will be happy to call dinner.
1 can Italian plum tomatoes, preferably San Marzano — 28 oz
1 large onion, cut in half and peeled
3.8 oz butter (7-1/2 T)
Parmesan cheese, for topping a la table
- Open can. Put tomatoes into large-ish sauce pot (so that simmering sauce does not sputter over). I like to tear up tomatoes (and frankly, discard core/blossom end that is hard) as you put them into pot. Pour any juice from can into pot.
- Cut ends off onion, and cut in half. I do it lengthwise. (I might try width-wise next to see if it prevents the onion from falling apart and having to fish around for it to remove at end.) Put into pot with tomatoes.
- Weigh out or measure butter and put into pot with a couple pinches of salt (assuming your butter is unsalted as it always should be in my world).
- Turn heat on to medium, bring to a simmer, lower heat, and simmer gently for 45 minutes or until “fat floats free from the tomato.” (Whatever that means!)
- Put water into large pot for pasta. Penne and spaghetti are good here. I like the penne rigate, with ridges to catch the sauce.
- Cook pasta at end of sauce-cooking time. Drain and serve under reasonable amount of sauce. Grate on cheese.
Enjoy! Manga! Basta pasta!