3 ingredients pasta sauce - Marcella Hazan's way!

If you like tomato base pasta then you musn't miss this post!

Actually kind-na reminds me of my first taste of local pasta in Italy decades ago - just a simple pasta tossed with a hearty tomato sauce. Back then (let's just say we didn't know better), we were grumbling why the restaurant was so stingy as there was no meat or vegetables in the sauce!! Hahaha

All you need is 3 ingredients...yeah, I was a little skeptical too. But hey it surprised me beyond my expectation.

Who knew so few ingredients could make such a lovely thick sauce!!

Marcella Hazan's Simple Tomato Sauce
from her book The Essentials of Italian Cooking

1 28 ounce can whole tomatoes
5 tbsp butter
1 onion, peel outer layer skin and cut into half
1/2 crushed garlic with peel left on (optional - we are a super huge garlic eater!!)
salt & pepper (to taste)


Method:

1. Combine all ingredients in a heavy-bottomed saucepan and bring to boil.

2. Once the mixture is bubbling, lower the heat and simmer on low for 45-60 minutes, stirring occasionally and crushing the tomatoes against the side of the pot. You'll see little bubbles of fat start to move to the top.

As the sauce boils longer, it will get thicker. Sauce should be fairly smooth if I had not added some garlic and carrots!! ;)

3. Remove the onion, add a little salt & pepper (to taste) and serve warm with your favourite pasta noodle with some freshly grated parmesan.

Viola....now how simple is that???

Slurped mine up with angel hair pasta....ooh, lovely, especially with the added flavour of the mushed up stewed garlic.

ps. It was just too sinful to discard the cooked onion since it was sweet and flavourful. So I had it on the side the with the pasta!! yum...! (did I mention other than garlic, we love onions too!!)

Bench notes:

Found the La Doria brand in tomato juice better than S&W because the contents from the can is thicker.

Happy Merdeka tomorrow!!