Barbuto Tomato Sauce Pasta
★★★☆☆
Ingredients
- 1/2 cup olive oil (118 ml)
- 1 medium onion, diced (1 cup)
- 4 garlic cloves, smashed
- 1 cup chopped scallions (237 ml)
- 1/2 cup Prosecco (118 ml)
- 2 (28-ounce) cans or jars San Marzano tomatoes
- 1 cup chopped fresh basil (237 ml)
- 3/4 cup chopped fresh parsley (177 ml)
- Sea salt
- 1 lb dried pasta (454 g)
- 3 Tbsp unsalted butter (44.4 ml)
- About 3 ounces grated Parmesan cheese
Instructions
- In a heavy-bottomed saucepan or casserole, combine olive oil, onion, garlic, and scallions. Cook over medium heat, stirring occasionally, until golden, about 10 minutes.\n2. Add Prosecco and cook for 10 minutes. \n3. Add tomatoes. Bring to a boil, stirring, and breaking them up. Reduce heat to a simmer. \n4. Cover and cook for at least 2 hours, stirring every 10 minutes and breaking up the tomatoes. Add parsley and basil in the last 30 minutes. The sauce should be thick and chunky. Let cool and season with sea salt. Do not strain. \n5. Cook pasta in boiling salted water until al dente. Drain, reserving 3 tablespoons of cooking water.\n6. While the pasta cooks, heat 4 cups of sauce in a large saucepan with the butter.\n7. Add pasta, reserved cooking water, and cheese to the sauce. Toss to coat. Serve hot.
Wine Pairing: Medium Red (Chianti, Sangiovese) — Chianti or another medium-bodied Italian red wine.