with a tomato sauce.
I came across this recipe at Orangette, whose blog is now one of my very favorites, and I cooked up a batch tonight for dinner. The utter deliciousness and simplicity of the sauce was stunning – so much so that I repeatedly came back to the pan to sneak little spoonfuls of sauce as it was cooking, burning my tongue three times in the process.
Now, I am a dessert girl – we know this. Baking cookies and cakes and chocolates and pretty much everything else in my kitchen demands a lot of heavy “sampling,” I’ll admit, but it’s rare for an actual savory dish to lure me back, again and again, to, ahem, check its progress. This one did. Also, Mitch loved it: dinner involved a lot of ungraceful slurping of noodles and sauce, and at least one shirt was stained tomato red.
Did I mention that it’s obscenely easy to prepare?
(I am literally copying and pasting this bad boy from Orangette‘s blog, so if you like what you see, do visit her: she’s genius.)
- 2 cups whole, peeled, canned plum tomatoes, chopped, with their juices (about one 28-oz. can)
- 5 Tbsp. unsalted butter
- 1 medium yellow onion, peeled and cut in half
- Salt, to taste
Combine the tomatoes, their juices, the butter, and the onion halves in a medium saucepan. Add a pinch or two of salt. Place over medium heat and bring to a simmer. Cook, uncovered, at a very slow but steady simmer, adjusting the heat as necessary, for about 45 minutes, or until droplets of fat float free from the tomato. Stir occasionally, mashing any large pieces of tomato with the back of a wooden spoon. Taste and salt as needed.
Discard the onion before tossing the sauce with pasta.
Yield: Enough sauce for about 1 pound of pasta, or 4 servings