I chose this sauce last night mainly because of how easy it is to prepare and quite frankly, I was feeling lazy. This sauce has an amazingly pure, sweet taste and it can’t get any easier to prepare, although the suggested simmering time is quite long. It’s a perfect sauce for potato gnocchi, but it is also superb on spaghetti or penne. I decided to be a bit contumacious and went against the suggestions of the queen of Italian cooking (in my mind), Marcella Hazan, and actually served this sauce with bowtie pasta because who can deny how fun bowtie pasta is?! They’re in the shapes of little bowties!
There are a few basic ingredients:
1- one large can of Imported plum tomatoes with juices(spring and get the ones that are actually imported from Italy)
2- 2 tablespoons butter
3- 1 medium onion, peeled and sliced (you can either dice or cut into strips)
1- This is the messy part. You have to pluck the tomatoes from the can and cut them up into rough thirds. Make sure to save the juices!
2- Slice or dice the onion. Make the amount of onion you slice proportionate to the tomatoes.
3- Put the tomatoes, onion, and butter in a saucepan. Add some salt and remember, you can always add more later.
4- Allow to simmer over a low flame for about 45 minutes. Stir the sauce every so often. If you see large bits of tomato, mash it with a spoon.
5- Once done, toss with your pasta.
I served my pasta and sauce with garlic bread and salad.
And to drink we had:
Magic Hat Not Quite Pale Ale- No thoughts really on this beer. I like it and thought it went well enough with the dish. I’m not a huge fan of Pale Ales because they’re pretty hoppy, but I like this one. Maybe because it’s not quite a pale ale….