Friday, March 16, 2018

The Fifth Friday of Lent

Crazy day, or should I say week, at work. 15 minute lunch break. Dinner need to be from the pantry. Enter Every Night Italian Cookbook by Giuliano Hazan. Yes, his mom was Marcella. I have made her Tomato, Onion and Butter Sauce so many times. Tonight we tried her son's version. Delicious. That is what Chris said about tonight's dinner. I started the sauce at 5:15 and we sat down at 6:30. The flavors were perfect. The bread in the photo was also homemade. I love having bread in the freezer!

From Every Night Italian, Spaghetti with Tomatoes and Onions

3 cups canned whole peeled tomatoes with their juice
1 medium sweet yellow onion
5 tablespoons butter
1 1/4 teaspoons salt

Put the tomatoes, onion, butter, and salt in a 4- to 5-quart saucepan over medium heat. When the tomatoes begin to bubble, lower the heat to a slow but steady simmer. Cook, stirring every 10 to 15 minutes, and the sauce has reduced, about 45 minutes. The sauce is done when the butter has separated from the tomatoes and there is no remaining liquid.

When you toss pasta with the sauce, add about 1/3 cup freshly grated Parmigiano-Reggiano.

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