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Prep time
5 minutes
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Cook time
35 minutes
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Serves
4
Author Notes
After a long day at work, Marcella Hazan's classic tomato sauce with onion and butter is my go-to soul-soothing end to the day. My only dilemma, what do I do with that onion when I'm done? Our interpretation of this already perfect sauce incorporates the onion into the final product, adds a little kick with garlic, and tops the whole thing off with a dollop of burrata - because BURRATA.
We opted for a fancy thick spaghetti, cooked al dente. Always al dente. —Lauren DeMattia
Ingredients
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1/2
large white onion
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4
cloves of garlic
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2-3 tablespoons
extra virgin olive oi
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1
28 oz can San Marzano whole peeled tomatoes
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5 tablespoons
butter
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1/2 pound
pasta of you choice
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1
ball of burrata
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freshly grated parmesan
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a few leaves of fresh basil
Directions
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Prep - dice your onion and garlic.
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Over medium-low heat, coat a heavy bottomed deep pan with olive olive - we used a deep cast iron.
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Saute onions for 3-5 minutes, so they are soft and starting to turn translucent. Aim for low and slow.
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Add garlic and cook another 3-5 minutes, until the garlic is turning light golden brown and your kitchen gets that glorious garlic and onion smell.
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Add can of tomatoes, pinch of salt and pepper and set to simmer. Stir occasionally and adjust salt and pepper as needed. Let this go for 30-40 minutes.
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Meanwhile, bring a pot of super salty water to boil for pasta. When you've got a rolling boil add the pasta and cook pasta to al dente.
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Strain pasta and stir into sauce.
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Plate the pasta and add a healthy dollop of burrata, grating of fresh parmesan, and slivers of fresh basil.
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Enjoy!
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