There was furious debate after I served this sauce and pasta in a pasta cook off with Nat.
Nat served the wonderful spinach ravioli and certainly, taking into account effort, presentation and overall yum factors, it nailed the brief and took out the day.
Except that it was a reluctant and technical tie.
Because the absolutely classic Marcella Hazan tomato sauce is simply so simple and classic, it is pretty much impossible not to give it the nod for doing so much more with so much less.
With a sprinkling of Parmesan. What on earth is not to love. It’s just not fair.
P.S. I did give the nod to Nat because hey, it’s 2022 and not 1962. Though Marcela sauce is no lemon at a knife fight.
2 cans of tomatoes and their juices
5 tbsp butter*
1 onion, peeled and cut in half
Pasta and Parmesan to serve
- Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
- Place over the medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
- Discard the onion before tossing the sauce with the pasta. Toasts through 500gm of cooked pasta and serve with Parmesan.
* Use a great butter like CopperTree Farms.