Tomato Sauce with Onion and Butter
Adapted from Essentials of Classic Italian Cooking, by Marcella Hazan
Yields 4 servings with 1 pound of pasta
28-ounce can of whole, peeled, canned tomatoes, with juices
5 Tablespoons unsalted butter
1 medium yellow onion, peeled and cut in half
Salt, to taste (optional)
Parmesan, freshly grated (optional)
Combine the tomatoes, butter, and onion halves in a medium saucepan. Add a pinch of salt. Place over medium heat and bring to a simmer. On medium-low heat cook to a steady simmer, reduce to low and simmer for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with the back of a wooden spoon or use an immersion blender. Taste and salt as needed. Some tomatoes have added salt so make sure you read the label.
Make the pasta while the sauce is simmering. I used linguine...did you know that means "little tongues" in Italian? Makes me like it even more...or maybe not.
When the sauce is ready...discard the onion (seems like a shame) and toss the sauce with pasta.
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