A few of my favourite things, all in one pot, simmered, blended, served. My buttery tomato sauce recipe, inspired by the Marcella Hazan masterpiece. My sister just asked me if I really cook it when I’m hungover, the answer is yes, and my husband can attest to it because he is obviously doing the dishes (there’s only two though so lucky him).
Tomato and Butter Pasta
Ingredients
- 2 x 400g tins chopped tomatoes
- 100g butter
- 1 Parmesan rind
- 2 shallots, peeled and halved
- 3 cloves garlic, crushed
- 1 sprig basil, leaves picked
- 350g dried pasta
- 2 x 125g balls of fresh mozzarella, to serve
Serves 3-4
Method
- For the tomato sauce, add tomatoes, butter, Parmesan rind, shallots, and garlic to a saucepan.
- Simmer on very low with the lid slightly ajar for 45 mins - 1 hour, until sauce has thickened slightly and is glossy and flavourful.
- Remove Parmesan rind, and use an immersion blender to blend until very smooth. Taste and season.
- Meanwhile, cook pasta until al dente in plenty of salted boiling water.
- Add pasta and basil leaves to sauce, stir to incorporate.
- Serve topped with fresh mozzarella.