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Prep time
20 minutes
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Cook time
10 minutes
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Serves
4
Author Notes
My mother taught me how to make this sauce, and I’ve altered it a bit, adding garlic and basil. I love making this for dinner with some Italian sausage and sautéed zucchini. For beverages to go with it red wine is usually best. This sauce is based on Marcella Hazaun —LittleChef
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Ingredients
- For the pasta
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1
box of tagliatelle
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5 pinches
Salt
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Water
- For the sauce
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1
Can of tomatoes
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1
Onion cut in half
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5 tablespoons
Butter
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3
Garlic cloves, smashed
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2 teaspoons
Salt
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4
grates of pepper
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2/3 cup
Pasta water
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Fresh cut Basil
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Fresh grated Parmesan cheese
Directions
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Dump the can of tomatoes in the iron skillet with heat on high. Smash the tomatoes with a spoon or fork, then stir till the skillet is covered
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Cut onion in half, and place it in the skillet with the tomatoes
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Peel and smash garlic then put in the skillet with the onion
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Add the salt and pepper to the sauce and stir
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Use the chiffonade technique to cut the basil, then spread it around the pot
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Place three tablespoons butter in the pot, stirring every thirty seconds or so
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Cover and let simmer for 5-10 minutes
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Place water in a separate large pot with salt
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When the water starts boiling place the tagliatelle in the pot with a timer for 9 mins
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once pasta is done cooking transfer to the iron skillet and stir with the sauce
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And the other 2 tablespoons butter and 2/3 cup pasta water to the skillet. Stir until mixed
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Grate some Parmesan cheese
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Bon Apetit
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