The second time I made it, I added in some fresh basil and I liked it even better. A little red pepper flakes can never hurt either, that's on my mental list for my next go around. That's the beautiful thing about pasta sauce, you can doctor it up in so many ways and still never go wrong.
Tomato Sauce with Onion and Butter
Adapted from Smitten Kitchen
- 1-28 oz can whole peeled Roma tomatoes (San Marzano's are best)
- 5 tbsp butter
- 1 yellow onion, peeled and cut in half
- 5 fresh basil leaves (optional)
- 1 pound egg fettuccine (or other pasta)
Meanwhile cook pasta according to the package directions. Top with tomato sauce.
Tip: Buy a good quality imported egg pasta. The difference in taste and texture is worth the extra dollar or two. Good pasta even tastes better as leftovers versus cheap pasta. I go to a local Italian Market and stock up a variety of pasta types to avoid buying it at the grocery store.