I don't normally follow recipes too specifically for pasta sauce but I found this recipe that's been circling the world of food blogging for some time, I admired its simplicity and had to try it. Three ingredients and absolutely delicious. What could be more fun?
Here's what you need:
1 28 oz can of whole tomatoes
1 onion peeled and chopped in half
5 tablespoons of salted butter
The only change from the recipe posted above is I used salted butter and hence did not have to add any salt. The recipe I followed was apparently originally from Marcella Hazan. All you need to do is chuck this stuff in a pot and let it simmer for about one hour.
It starts out like this:
And then ends up like this:
Keep an eye on it as it simmers, stir occasionally and crush the tomatoes against the side of the pot as it cooks. Remove the onion before serving. I served mine up in a bowl w/ some spiral pasta and a glass of beer.
The beer is Green Flash West Coast IPA. It's a really nice, fresh-tasting IPA. Possibly not the best choice for pasta but great for a warm spring afternoon. Let us know what beer you drink w/ pasta in the comments.
I bet this would be popular in Japan. I'll have to test it out on Taco sometime. At restaurants here, they always point out the base of pasta sauce on the menu. They usually only pick from tomato, olive oil, or butter. I wonder how they would qualify this one! And in case you ever get a pizza in Japan, the sauce options are tomato or mayonnaise based.
ReplyDeleteIt's super easy to make but it is different than pretty much every other pasta sauce I have ever made. I think next time I might either substitute in olive oil or use a bit less butter. I happened to have made some pizza w/ this and you couldn't really tell the difference in that context.
ReplyDelete