If you ever have an urge to read a really good food blog, you should look at Smitten Kitchen. This week's pasta recipe is one I saw on Smitten Kitchen a while back and have been meaning to try (link!). It's super simple, just three ingredients. Four if you count salt. Five if you count pasta.
Tomato sauce with onion and (lots of) butter
28 ounce can whole tomatoes (I used unsalted tomatoes, but that just meant I had to add more salt at the end of cooking. Use whatever you happen to come across.)
5 Tablespoons butter
1 medium onion, pealed and halved
Heat ingredients over medium heat. Reduce to simmer and let cook for 45 minutes. Mash up tomatoes. Woman from the blog says to use a wooden spoon, but I found that a potato masher worked much better. Salt to taste. Eat.
Very simple, hearty sauce. I will definitely make this again. Ben commented that the sauce was very fresh-tasting and I would agree, although fresh is a funny way to describe something that is mostly made up of canned tomatoes. We ate this on rigatoni pasta which is a short, tubular pasta that holds sauce well.
By the way, please don't be put off by the amount of butter in the recipe. I've read that fat helps the body to absorb the nutrients found in tomatoes (but I'm not going to cite a proper source for that because I'm lazy).
Canned tomatoes are actually better for you than fresh. Go lycopene!
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