Saturday, January 10, 2015

Perfect Pasta Sauce

Yesterday I unstrung the lights from my Christmas tree. When I came home from work 10 hours later, I discovered I had several pine needles underneath my bra. I am not joking.

Today, in an attempt to restore some class to my life, I'm making pasta sauce. Marcella Hazan's tomato sauce, to be specific. This sauce is a phenomenal ego boost. It feels like something that came out of an Italian grandmother's kitchen, not off my crappy electric stove, and yet it's one of the easiest recipes I know. I don't even have words for how incredible it makes my apartment smell. 


 In addition to being aromatic and classy, it totally fits the bill for my life right now; it's cheap and delicious,  and I can make it while sitting on my couch writing this post... or more accurately, watching Parks and Recreation. Done and done.

Perfect Pasta Sauce
adapted (slightly) from Marcella Hazan

2 28-oz cans whole peeled tomatoes
1 onion, peeled and cut in half
1 stick (8Tbs) butter
2-3 large garlic cloves, garlic
1/2-1 tsp crushed red pepper flakes*
salt to taste

Dump the tomatoes into a large pot, then break apart using your hands. The picture above is my pot of tomatoes about halfway through that process If you're less childish/more hygienic than I, you can use some sort of utensil. Add the onion, butter, garlic, red pepper and a couple pinches of salt. Turn heat to medium, then bring to a simmer. Adjusting the heat to keep it simmering, cook for ~45 minutes, stirring occasionally. Remove onion halves** and eat.

*today, I may have used the pepper flake packets  that come when you order Dominos. Don't judge me.
** these taste COMPLETELY like tomatoes. It's accidental molecular gastronomy!