Three-Ingredient Tomato Butter Pasta Sauce

Ingredients

• Tomatoes (Canned; amount not stated in the source)
• 1.5 sticks Butter (Amount as spoken; stick size not specified)
• 2 Onions (Medium, halved)
• Pasta (Any shape; amount not stated)
• Parmigiano-Reggiano (Some for tossing and more for serving; amount not stated)
• Salt (For the pasta water and sauce; amount to taste)
• Pasta cooking water (A little, as needed)

Steps

1. 1

   Put the canned tomatoes in a large pot. Add the butter and the two medium onions, halved.

2. 2

   Bring the pot to a simmer, then cook uncovered for about 1 hour and 15 minutes.

3. 3

   Remove the onions and save them for another use.

4. 4

   The sauce is traditionally left as is; the creator blends it instead. Blend the sauce if following that variation.

5. 5

   Cook the pasta in boiling salted water according to its package directions, then reserve a little cooking liquid before draining.

6. 6

   Add the pasta to the sauce and finish cooking it in the sauce. Add Parmigiano-Reggiano, salt, and a little pasta cooking liquid; toss to combine.

7. 7

   Plate the pasta, spoon a little more sauce over it, and finish with more Parmigiano-Reggiano.

Notes

The source does not give quantities for the tomatoes, pasta, cheese, salt, or pasta cooking water. It describes removing and saving the onions. The creator blends the sauce, noting that traditionally it is left unblended.

Nutrition per serving

• Italian
• pasta
• main
• vegetarian
• stovetop
• simmered