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Prep time
10 minutes
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Cook time
20 minutes
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Serves
4-5
Author Notes
I used Martha Stewart's One-Pan Pasta recipe and adapted it for a quick take on Marcella Hazan's famous tomato sauce. Both recipes are favorites of mine so I decided to see if they would work together! I scaled up Martha's recipe a bit as most boxes of pasta are 16 oz not 12. I used canned tomatoes instead of fresh and replaced the olive oil with butter, the magic ingredient in Marcella Hazan's sauce. Replacing a portion of the water with wine adds a little depth but I suspect it would be fine without it. Be generous with the cheese as it really makes the dish come together! Basil is a nice addition but not necessary, making this something that can be made entirely with pantry staples. —Kari
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Ingredients
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16 ounces
dried pasta (Gemelli or Rotelle, though others will likely work)
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14.5 ounces
can of tomatoes (crushed, puree, or diced)
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1
onion, thinly sliced
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4
cloves of garlic, thinly sliced
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Dash
red pepper flakes (to taste, optional)
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2 sprigs
basil, plus torn leaves for garnish (if you have it)
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3-4 tablespoons
butter
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Pinch
salt (to taste)
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freshly ground black pepper
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1/2 cup
red wine (optional, if not, replace with additional water)
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4 cups
water
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1/2-1 cups
Parmesan or Pecorino Romano cheese
Directions
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Combine pasta, tomatoes (blended if diced), onion, garlic, red-pepper flakes (if using), basil sprigs (if using), butter, salt to taste, a few grinds of fresh black pepper, wine (if using), and water in a large straight-sided skilled. Pasta should be mostly, if not entirely, covered with liquid.
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Bring to a boil over high heat. Boil mixture stirring pasta frequently until pasta is al dente and liquid has nearly evaporated. Will take approximately 9 minutes but possibly longer depending on type of tomatoes and pasta used.
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Mix in Parmesan or Pecorino Romano cheese to taste. Season to taste with salt and pepper. Divide among bowls and garnish with additional basil if using. Enjoy!
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