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Author Notes: I dug this simple little pasta recipe out of the Hunt's tomato paste archives. With a few tweaks, it's become a nice, simple weeknight pasta recipe to have on hand—and happens to make use of those last few tablespoons of tomato paste you always seem to have sitting around. —Posie Harwood
- 8 ounces fettuccine or wide egg noodles
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 medium yellow onion, diced
- 3 tablespoons tomato paste
- 1 cup canned diced tomatoes
- 1/4 cup freshly grated Pecorino Romano cheese (plus extra, for serving)
- 1/2 cup sour cream
- 1/4 cup chopped fresh parsley
- Bring a large pot of salted water to a boil. Add the pasta and cook, according to the package instructions, until just shy of al dente. Drain the pasta thoroughly, reserving 1/2 cup of the pasta cooking water for the sauce.
- In a large skillet, heat the butter and olive oil over medium-high heat until hot. Add the garlic and cook until just fragrant (about 1 minute). Reduce the heat to medium, add the onions, and cook until very soft and beginning to caramelize, stirring occasionally, about 10 minutes.
- Add the tomato paste, diced tomatoes, and reserved 1/2 cup of pasta cooking water. Season with salt and pepper and cook over medium-high heat until the sauce begins to thicken, about 5 minutes. If it looks too dry, add some water.
- Stir in the sour cream.
- Add the cooked pasta to the skillet and toss to combine. Add the grated cheese; toss well.
- Divide the pasta equally among bowls and top with the chopped parsley, plus extra grated cheese, if you like.
- This recipe is a Community Pick!