Barbuto Tomato Sauce Pasta
★★☆☆☆
Ingredients
- 1/2 cup olive oil120 ml olive oil
- 1 medium onion, diced (1 cup)1 medium onion, diced (1 cup)
- 4 garlic cloves, smashed4 garlic cloves, smashed
- 1 cup chopped scallions240 ml chopped scallions
- 1/2 cup Prosecco120 ml Prosecco
- 2 (28-ounce) cans or jars San Marzano tomatoes2 (28-ounce) cans or jars San Marzano tomatoes
- 1 cup chopped fresh basil240 ml chopped fresh basil
- 3/4 cup chopped fresh parsley180 ml chopped fresh parsley
- Sea saltSea salt
- 1 lb dried pasta455 g dried pasta
- 3 Tbsp unsalted butter45 ml unsalted butter
- About 3 ounces grated Parmesan cheeseAbout 3 ounces grated Parmesan cheese
Instructions
- 1. 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.