We often turn to the Smitten Kitchen blog for dinner, lunch, breakfast, snack and dessert inspiration. (Is there anything Deb Perelman doesn’t do?!) So when we stumbled across her recipe for Tomato Sauce with Butter and Onions, which she adapted from Marcela Hazan’s Essentials of Italian Cooking, we knew we had to give it a try. With just a few ingredients, zero peeling or chopping and simple simmering on the stove, this is the easiest tomato sauce around – and it’s delicious, too! We paired it with ourGabriella’s Kitchen™ HIGH PROTEIN Fettuccine but this sauce would work well with any of our fresh pastas. Buon appetito!
MINUTE PREP TIME
MINUTE COOK TIME
2 - 4
– HIGH PROTEIN Fettuccine (200g)
– 28 ounces (800 grams) whole peeled tomatoes from a can (San Marzano, if you can find them)*
Put the tomatoes, onion and butter in a heavy saucepan (it fit just right in a 3-quart) over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion, add salt to taste and keep warm while you prepare your pasta.
Bring a large pot of water to boil and add the 200g of HIGH PROTEIN Fettuccine, which should have been thawed briefly at room temperature. Cook for one minute and test for doneness. Strain and add to the saucepan with the tomato sauce. Toss to coat.