If you have a stick of butter and an onion in your possession you are only one ingredient shy of the tastiest, easiest marina sauce known far and wide. With the inexpensive addition of crushed tomatoes you've got an easy, delicious, sauce for pasta, pizza, bread-sticks... whatever you care to dredge in this stuff! The recipe is from my new favorite haunt smittenkitchen which I type shyly considering how it is everything I ever dreamed a food blog could be: resplendent photos, witty, digestible prose, excellent recipes. And well... if you are reading this you can see why I might feel a little intimidated. Regardless, the sauce has been getting rave acclaim for some time, apparently, but seeing as how I'm new to this sort of thing it is news to me! My only regret: where was this when I was still an undergrad?
I have two spindly basil plants living on my windowsill so I added a handful of leaves (as many as the poor little plants could spare). I sliced them thinly, sprinkling them over the past just before serving for a bright finish. Not to say the sauce doesn't taste as rosy and fresh as it looks but I love basil, and basil plants, so I couldn't help myself. Shaves of fresh Parmesan would also be nice.
Ingredients: 1 (28 ounce) can of crushed tomatoes 5 tablespoon butter 1 medium onion Fresh basil leaves, torn
Preparation: (it will blow your mind) 1. Peel the onion and cut it in half. 2. Put the onion, crushed tomato and butter in a deep sauce pot. Heat over medium heat until simmering. 3. Lower the heat and cook uncovered, stirring occasionally. Cook for 40-45 minutes or until thickened. Little bubbles of butter should be shiny and visible on the surface. 4. Discard the onion (if you can bring yourself to do it) and toss with up to a pound of pasta. Refrigerate left over sauce. Dress with basil and Parmesan.