Tomato-Butter Pasta Sauce

10 04 2010

I decided to get on the boat. This seems to be the food-blogger trendy dish of the year… super simple tomato sauce with spaghetti that’s just canned tomatoes stewed with a whole onion and some butter. Does it live up to the hype? Yes.

There’s a lot of talk going around about this super simple tomato sauce and I felt like I had to give it a shot because there was just no way it could be as good as they said. But damn, it is. I had a bunch of roasted garlic around so I tossed a head of it in to add a little bit more flavor.

The sauce is literally – canned whole tomatoes (San Marzano if you have em), unsalted butter, a whole onion and some salt to taste. Despite the fact that I will literally eat straight hog fat cured and sliced by itself, I still for some reason have this weird aversion to using too much butter… I’m all “oh but too much butter seems so excessive and fatty”… dude, you eat straight pig fat! Shut up and use it! Trust me, it’s worth it. This is like some grown up fancy Chef Boyardee shit. It’s good.

I also busted out some super easy super quick fresh spaghetti the other night so if you really want to impress your date, break out the food processor and let it rip. Once you’ve done it a few times it’s really so easy and so much better that it’s kindof stupid to ever buy noodles again.

 
Tomato Butter and Onion Pasta Sauce
Adapted from the inter web.

This is like some voodoo magic type shit. It’s so easy and so good it just doesn’t seem right…

1 large can San Marzano whole tomatoes (if you can’t find those just use whatever you can get your hands on)
1 whole onion – yellow, red, white, whatever… I use yellow for just about everything
3-5 tablespoons of unsalted butter, depending on how rich you want it
Salt to taste
I whole head of roasted garlic if you so desire

Slice the onion in half, toss it all in a sauce pan and simmer it for about 40 minutes or so until the tomatoes have broken down. Smash them up with a wooden spoon as you stir it up throughout the cooking. When it’s finished just pull out the onion and it’s ready to go.

 
The amount of time that it takes for that sauce to simmer is more than enough to make some fresh pasta to pour it over. You’re saving so much work with this sauce, why not give it a worthy base?

My laziness works in funny ways… I was feeling too lazy to bring myself to take a book from the shelf and look up a pasta dough recipe so I just googled for the easiest recipe to divide down to get an egg to flour ratio and then adapted that ratio to what I know works well in dough… the ratio is basically 1 egg per 100 grams of flour – that’s all that is absolutely necessary. The oil makes it easier to work with and the salt helps the flavor.

I use Tipo ’00’ Italian pasta flour but you can just use regular all-purpose flour too or a mixture of that and cake flour. People always claim it makes a big difference but so far I’ve never had anyone spit out their pasta because the flour wasn’t fine enough.

 
Fresh Basic Pasta Dough

This is a small batch – (about 4 servings) but you can just scale it up as necessary – the beauty of fresh pasta dough is that it’s so flexible and adaptable. Similarly, if you want it richer you can just substitute more egg yolks for some of the whites.

200 grams tipo “00” flour or all-purpose or a mix of all-purpose and cake flour
2 large eggs
About a teaspoon of olive oil
A pinch of salt

Toss the flour in the food processor and then everything else on top. Pulse it until you have crumbles and then dump them onto your counter and knead it into a nice smooth mass. If you don’t have a food processor, make a pile of flour on the counter, make a well in the center and mix the eggs, salt and oil in with a fork. Knead for a couple of minutes to get it all mixed and smooth and then wrap it in plastic and throw it in the fridge for a bit to chill out and stiffen up.

Roll it out with a pasta machine or a rolling pin or a wine bottle or baseball bat… whatever you have. Make sure you flour it well before you start rolling though.

Cut it up with the cutter on your machine or roll the sheets long ways and slice it into noodles.

This whole process can literally be done in a matter of minutes. This pasta, start-to-finish took me about 15 minutes. That’s barely more than it takes to boil dry noodles! You can make the dough while you’re waiting for the water to boil.

 
Spoon that sauce over your spaghetti and get busy. You can toss on some parm if you want but it really is fine just the way it is. I threw a little pecorino and some black pepper on top.








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