Recipe adapted from Marcella Hazan’s, Essentials of Classic Italian Cooking
1 24oz jar strained tomatoes, also often called passata
1 yellow onion, peeled and cut in half
5 tablespoons unsalted butter
1 lb pasta shape of choice
Optional toppings: fresh mozzarella, ricotta salata, or parmigiana reggiano, olive oil, black pepper
In a medium saucepan, place the tomatoes, the onion halves cut side down, and the butter. Turn the heat onto medium until small bubbles start to appear, stirring to melt the butter. Reduce the heat to a simmer and cook uncovered for 25-30 minutes, occasionally stirring the sauce so that the onion does not stick to the bottom of the pan. Once the sauce has finished cooking, remove the onion from the pan and season the sauce with sea salt and black pepper.
Fill a large pot with water and bring to a boil. Season the water with sea salt and cook the pasta until al dente. Drain the pasta and toss it in a large mixing bowl with all of the pasta sauce. Divide the pasta into individual bowls and serve. I like to top the pasta with fresh mozzarella, shaved ricotta salata, or freshly grated parmigiano reggiano. And, a drizzle of really good olive oil and some freshly cracked black pepper.