Sugo al Burro e Pomodoro (Butter & Tomato Sauce)

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2 lbs fresh ripe plum tomatoes, seeded, peeled & coarsely chopped
or 3 c. canned whole peeled tomatoes with their juice, coarsely chopped
6 Tb. butter
1 medium sized onion, peeled and cut in half
salt
4 Tb. freshly grated parmigiano-reggiano cheese

Simple and delicious. Put all ingredients except cheese in a saucepan over a low heat until the tomatoes have reduced and separated from the butter: 20-40 minutes depending on the size of the pan. Remove from heat and set aside, discarding onion halves. Serve over pasta with grated cheese. Good with bucatini, penne lisce, spaghetti. From The Classic Pasta Cookbook

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This page contains a single entry by Kathy published on January 24, 2000 5:48 PM.

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