MARCELLA HAZAN’S TOMATO SAUCE RECIPE – NYT COOKING
Provided by: The New York Times
Total time: 1 hours
Yield: 4 servings
|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|
- Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
- 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.
- Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.
@context http//schema.org, Calories 153, UnsaturatedFatContent 4 grams, CarbohydrateContent 6 grams, FatContent 15 grams, FiberContent 1 gram, ProteinContent 1 gram, SaturatedFatContent 9 grams, SodiumContent 287 milligrams, SugarContent 3 grams, TransFatContent 1 gram
BUCATINI WITH BUTTER-ROASTED TOMATO SAUCE RECIPE | BON APPÉTIT
Provided by: Dawn Perry
Total time: 60 minutes
Cook time: 20 minutes
Yield: 4 servings
|8 garlic cloves|
|¼ cup (½ stick) unsalted butter|
|1 28-ounce can whole peeled tomatoes|
|2 anchovy fillets packed in oil|
|½ teaspoon crushed red pepper flakes, plus more for serving|
|Freshly ground black pepper|
|12 ounces bucatini or spaghetti|
|Finely grated Parmesan (for serving)|
- Preheat oven to 425°. Crush 8 garlic cloves with the flat side of a chef’s knife and remove peel. Cut ¼ cup (½ stick) butter into small pieces (about ½”).
- Empty 28 oz. can of tomatoes into a 13×9″ baking dish and crush lightly with your hands. Watch out for flying tomato juices. Scatter garlic, butter pieces, 2 anchovies, and ½ tsp. red pepper flakes over tomatoes; season with salt and black pepper.
- Roast tomatoes, tossing halfway through, until garlic is very soft and mixture is thick and jammy, 35–40 minutes. While tomatoes are roasting, bring a large pot of water (4-6 qt.) to a boil over high heat and add a small fistful of salt.
- Remove pan from oven and let sauce cool slightly. Using a potato masher or fork, break up garlic and tomatoes until mixture looks like coarse applesauce.
- Cook 12 oz. bucatini or spaghetti in pot of boiling water, stirring occasionally with tongs, according to package instructions for al dente. Toward end of cook time, use a heatproof measuring cup to scoop out and reserve ½ cup pasta cooking liquid. Drain pasta in a colander; reserve pot.
- Return pasta to pot and add tomato sauce and pasta cooking liquid. Cook over medium-high heat, tossing with tongs, until sauce coats pasta, about 3 minutes.
- Divide pasta among plates. Serve topped with Parmesan and more red pepper flakes.
- Do Ahead: Tomato sauce can be made 4 days ahead. Let cool; cover and chill. Reheat before mixing with pasta.