Pasta sauces



They totally melt into the sauce so you just get all of the taste. It's really tasty like. I wasn't sure about the anchovies at first, I've only really started with puttanesca in the last few weeks and it's probably my favourite pasta sauce now.
Aye, I kna they're meant to be more seasoning that owt else. Maybe I'll get some in and give it a whirl.
 
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INGREDIENTS
  • 2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
  • 5 tablespoons butter
  • 1 onion, peeled and cut in half
  • Salt
PREPARATION
  1. Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
  2. Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
  3. Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.
 
INGREDIENTS
  • 2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
  • 5 tablespoons butter
  • 1 onion, peeled and cut in half
  • Salt
PREPARATION
  1. Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
  2. Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
  3. Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.
:lol: Christ.
 
I make this one as my base, I use a handblender before I add the basil. Canny with smoked bacon and meatballs:

 

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