Tomato Sauce with Onion and Butter

(Also known as Tomato Butter Sauce)

Recipe adapted from Marcella Hazan’s, Essentials of Classic Italian Cooking

Serves 4-6 

• 1 24oz jar tomato passata, also called strained tomatoes

• 1 yellow onion, peeled and cut in half

• 5 tablespoons unsalted butter, cut into pieces

• Sea salt

• Black pepper

• 1 lb pasta shape of choice

• Optional toppings: fresh mozzarella, ricotta salata, parmigiana reggiano, olive oil, black pepper

Instructions

Fill a large pot with water and bring to a boil.

While waiting for the water to boil, prepare your sauce. In a medium saucepan, place the tomato passata, the onion halves cut side down, and the butter. Turn the heat onto medium-low until small bubbles start to appear, stirring to melt the butter. Reduce the heat to a simmer and cook uncovered for 20-30 minutes, occasionally stirring the sauce so that the onion does not stick to the bottom of the pan. Once the sauce has finished cooking, remove the onion from the pan and season the sauce with sea salt and black pepper. 

Once the water is boiling, season it with sea salt. Add the pasta and cook until al dente. Scoop the pasta out of the pot and place it directly into the pan with the sauce. Stir to coat. Divide the pasta into individual bowls and serve. I like to top the pasta with fresh mozzarella, shaved ricotta salata, or freshly grated parmigiano reggiano. And, a drizzle of really good olive oil and some freshly cracked black pepper is also delicious.