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) Brien
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Ingredients
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8 ounces
fettuccine or wide egg noodles
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2 tablespoons
butter
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2 tablespoons
olive oil
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2
cloves garlic, minced
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1/2
medium yellow onion, diced
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3 tablespoons
tomato paste
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1 cup
canned diced tomatoes
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1/4 cup
freshly grated Pecorino Romano cheese (plus extra, for serving)
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1/2 cup
sour cream
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1/4 cup
chopped fresh parsley
Directions
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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.
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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.
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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.
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Stir in the sour cream.
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Add the cooked pasta to the skillet and toss to combine. Add the grated cheese; toss well.
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Divide the pasta equally among bowls and top with the chopped parsley, plus extra grated cheese, if you like.
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