I’ve been cooking a lot lately which is further testament to the fact that I am superwoman. One of my more favorite discoveries has been the New York Times Cooking Section. I highly recommend signing up for their daily newsletter which takes the decision fatigue out of what to cook and make me want to get back in the kitchen more often than not. It’s also what led me to discover Marcella Hazan and her incredible pasta sauces. We recently had a few friends to dinner and I made her Bolognese which is exceptionally rich and delicious, and on New Year’s eve I made her tomato sauce which transported us straight back to Italy. The latter is the easiest recipe I have legitimately ever made so I am going to share it here in hopes of putting Ragu out of business.
(Per the NYT)
2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
5 tablespoons butter
1 onion, peeled and cut in half
Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.
That’s it. I saved the onion which was absurdly tasty and munched on it while I was preparing other things (I am imminently kissable), and also took an immersion blender to the pasta until it had the consistency of a chunky vodka sauce. Because I’m smoove like dat.
There you go- the best meal on earth. Double the portions, you’re going to need it.