Butter-Tomato Pasta Sauce
for those who like simple fresh preparations. 
 
 
the comparison between this dish and the marinara sauce from naples 
immediately shows the difference between southern and northern italian 
cooking styles. where southern italian cooking proposes a tomato sauce 
rich in the taste of garlic and oregano, the northern cooking offers the 
rich and smooth taste of butter and onion. 
 
3 Tbsp  butter
34 Tbsp  extra-virgin olive oil
1 medium  onion, finely chopped
  salt and pepper
2 lb.  (approximately 1 kg) very ripe fresh tomatoes, peeled and pureed
45   fresh basil leaves
1 lb.  (450 gr) pasta (penne, spaghetti, or 1/2 lb-250 gr fettuccine
  noodles
1/2 cup  (75 gr) parmigiano reggiano cheese, freshly grated
 
in a medium-size saucepan, place the butter and olive oil. turn the heat 
to medium. 
as soon as the butter starts foaming, add the onion, salt, and pepper. 
saute until the onion becomes soft and translucent. 
add the tomatoes and basil leaves. 
cook uncovered over medium heat for about 2025 minutes, stirring 
frequently. cooking time may vary depending on the type and ripeness of 
the tomatoes. 
cook the pasta in abundant salt water following manufacturers 
instructions. taste for readiness from time to time, until al dente 
(firm but not too soft or overcooked). drain and transfer to a bowl. 
top with the sauce and the cheese, toss, and serve immediately. 
 
tomatoes can be 50-50 red and yellow for a milder sweeter taste and 
yellower color. always use fresh ripe tomatoes in this dish. no canned 
tomato or tomato paste compares with it. use minimum 18 months aged 
parmigiano cheese freshly grated. 
 
i just updated my web-page www.annamariavolpi.com 
with more step-by-step recipes. among them how to prepare fresh pasta. 
http://www.annamariavolpi.com/page28.html 
 
 
-- 
(ID: 10135) Mirror: rec.food.recipes: Fri, Nov 7, 2003


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