For ➍800 g can of whole peeled Italian (San Marzano) tomatoes*
5 tbs butter
1 medium yellow onion, peeled & halved
salt
(Drain the tomatoes for a thicker sauce.) Put the tomatoes, onion and butter in a saucepan over medium heat. Bring the sauce to a simmer.
Lower the heat and simmer for 45 m. Stir occasionally with a wooden spoon.
Remove from heat, discard the onion**, add salt, if necessary.
Serve with (500 g of) spaghetti, small tube pasta like penne and rigatoni, or potato gnocchi. No Parmigiano or just a little bit, grated on top of the sauce.
Lower the heat and simmer for 45 m. Stir occasionally with a wooden spoon.
Remove from heat, discard the onion**, add salt, if necessary.
Serve with (500 g of) spaghetti, small tube pasta like penne and rigatoni, or potato gnocchi. No Parmigiano or just a little bit, grated on top of the sauce.
*Use a good Italian canned tomato puree or chopped tomatoes instead (or for a smaller amount of sauce). Adjust butter and onion quantities to tomatoes' volume. Cut the cooking time to half or less. Or make it with bright, fresh tomatoes, skinned and chopped roughly. (Plunge the tomatoes in boiling water for a minute or less. Drain and skin them. Cut them up in coarse pieces.)
**Mash or cut up the onion and spread it on a toast, the next day.
***The sauce can be frozen (without the onion).
Read about other Italian tomato sauces with pecorino, with basil: the puttanesca way, a cold sauce, an oil & garlic variation, Sophia Loren's raw tomato sauce, Sicilian with capers & mint, Italian-American fusion with meatballs.
Read more spaghetti & linguine recipes: a quick spaghetti, spaghetti with scallops & tomatoes, scallops & rucola spaghetti, spaghetti alla carbonara, spaghetti with vegetables, shrimps fra diavolo, spaghetti with clams, spaghetti with small clams, spaghetti with oil & garlic, vermicelli with parsley sauce, shrimps & Brie linguine.
