With getting the gardens ready for planting, dinnerhad to be quick since time was short. This is a really good unusual pasta sauce recipe. Reminds me of my time with “Cookin’ Carol” in Rome….
A pasta sauce that doesn’t have olive oil and Italian herbs? Yes, please!!!!
Crave worthy chunky tomato sauce
Note that the onion is cut in half, lengthwise. Called cutting from pole to pole or from top to bottom, this allows the onion to keep its shape pretty well during cooking.
Ingredients
6 tablespoons butter
1 clove garlic, minced/1 scant teaspoon
1 medium onion, 8 oz or so, peeled and cut in half lengthwise
A good 3 cups/28 oz whole or diced tomatoes with juice - see tip
Salt and pepper to taste
Parmesan for garnish
Instructions
Melt butter over medium low heat in saucepan.
Stir in garlic and cook just until it smells fragrant, but not brown.
Add tomatoes and smoosh down with potato masher if using whole tomatoes.
Add onion halves and stir them around a bit. No worries if some pieces separate off since onion gets removed before serving.
Continue to cook, uncovered, 45 minutes or so. Give it a stir now and then. It’s done when onion looks fairly translucent and limp and sauce thickens.
Remove onion, add salt and pepper.
Serve over spaghetti with a shower of Parmesan.
Serves 4-5.