Description
This Pasta with Canned San Marzano Tomatoes is a quick and delicious meal, featuring rich flavors and minimal prep. Perfect for any night of the week!
Ingredients
Scale
- 1 28-ounce can san marzano tomatoes (undrained)
- 1 medium yellow onion, peeled and halved lengthwise
- 5 tablespoons unsalted butter
- ½ teaspoon salt plus more to taste
- 1 pound pasta (any kind – mezze rigatoni recommended)
- ⅓ cup grated parmigiano-reggiano
Instructions
- In a medium saucepan, mix the tomatoes, halved onion, butter, and ½ teaspoon salt. Heat over medium-low, uncovered, and stir occasionally. Mash the tomatoes with a spatula as they cook. Let it simmer for 1 hour.
- Taste the sauce and add more salt if necessary. Remove the onion and discard it.
- Cook the pasta according to package instructions. Drain it and place it back in the pot.
- Combine the drained pasta with the tomato sauce. Serve in bowls and sprinkle with Parmigiano-Reggiano.
Notes
Feel free to use any type of pasta you prefer.
Adjust the seasoning to your taste for a personalized flavor.
Store leftovers in an airtight container in the fridge for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 6g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg