Description
This is a very simple dinner that hits every time. It features a buttery, slightly sweet sauce made popular by Marcella Hazan.
Ingredients
Scale
- 1 28-ounce can San Marzano tomatoes (undrained)
- 1 medium yellow onion (peeled and halved lengthwise)
- 5 tablespoons unsalted butter
- 1/2 teaspoon salt (plus more to taste)
- 1 pound pasta (any kind – I used mezze rigatoni)
- 1/3 cup grated Parmigiano-Reggiano
Instructions
- In a medium saucepan, combine the tomatoes, halved onion, butter, and 1/2 teaspoon salt. Cook over medium-low heat, uncovered, stirring occasionally. Use a wooden spatula or spoon to mash the tomatoes as they cook. Simmer for 1 hour.
- Taste and add more salt if needed. Remove the onion and discard.
- Prepare pasta according to package instructions. Drain and return to the pot.
- Toss the cooked pasta with the tomato sauce. Divide among 4 bowls and top with Parmigiano-Reggiano.
Notes
- This recipe is perfect for picky eaters.
- Feel free to adjust the amount of salt based on your taste.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 590 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 88 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 50 mg
Keywords: Pasta, Canned Tomatoes, San Marzano, Easy Dinner, Italian Recipe