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
large white onion
cloves of garlic
extra virgin olive oi
28 oz can San Marzano whole peeled tomatoes
pasta of you choice
ball of burrata
freshly grated parmesan
a few leaves of fresh basil
In This Recipe
Prep - dice your onion and garlic.
Over medium-low heat, coat a heavy bottomed deep pan with olive olive - we used a deep cast iron.
Saute onions for 3-5 minutes, so they are soft and starting to turn translucent. Aim for low and slow.
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.
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.
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.
Strain pasta and stir into sauce.
Plate the pasta and add a healthy dollop of burrata, grating of fresh parmesan, and slivers of fresh basil.