Pasta Pomodoro
Instructions:
This is a buttery tomato sauce that holds up to almost any noodle. 6 tablespoons unsalted butter, cut into chunks 1 large onion, chopped 2 pounds Italian plum tomatoes (about 8), chopped 1â„2 teaspoon salt 1â„4 teaspoon freshly ground black pepper 1 pound fresh or 12 ounces dried pasta, cooked and drained 2 ounces Parmigiano-Reggiano, grated
Makes enough sauce for 1 pound fresh or 12 ounces dried pasta
- Place 4 tablespoons butter and the onion in a medium saucepan and then set it over very low heat. As the butter melts, stir the onions frequently so they’re coated in it. Cook, stirring often, until the onions soften and turn golden, about 10 minutes.
- Raise the heat to medium and add the tomatoes. Stir well and continue cooking until they break down and form a thickened sauce, about 10 minutes.
- Swirl in the remaining 2 tablespoons butter until it melts. Season with salt and pepper, then add the pasta and cheese.