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Pasta with Tomato, Onion and Butter
Marcella Hazan’s famous tomato sauce with onion and butter, from her book “The Essentials of Classic Italian Cooking,” transforms three simple ingredients into a luscious sauce. Our pantry-focused version replaces the fresh tomatoes with a can of tomato paste to create a dish that can be on the table in minutes. To enhance the sweetness and umami, we finish the sauce with a splash of balsamic vinegar and nutty Parmesan cheese. If you don’t have spaghetti, use another type of pasta, such as fettuccine or linguine. Fresh basil, though an optional garnish, is a great addition; if you have it on hand, toss some into the pasta just before serving.
4 to 6
Servings
35 minutes
Ingredients
-
1
pound spaghetti
-
Kosher salt and ground black pepper
Directions
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01In a large pot, bring 4 quarts water to a boil. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Reserve 2 cups of the cooking water, then drain; set aside.
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January 14, 2023
The Easiest and Best Red Sauce
This recipe is fantastic - all ingredients probably already in the kitchen, and so easy to put together. I was impressed with the depth of flavor, and the balsamic vinegar was such a pleasant surprise. Helps to slightly undercook the pasta and finish cooking in the sauce, as MSK usually recommends.
December 24, 2022
Fast Flavor BOMB!
WOW! Umami Bomba and quick! 6 out of 5 stars!
October 31, 2023
Adapted Recipe
This is an adapted recipe, and it’s OK, but not as good as Marcella Hazan’s original recipe. I’m sticking with the original.
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