It’s a sauce that’s ridiculously simple to prepare and astonishingly delicious to eat. It’s the sweetness of the butter, the tartness of the tomatoes, and that little pinch of salt that makes the recipe so winning. And with Parmesan cheese grated on top, you can do no better for an easy weeknight meal. In fact, I urge you all to find someone in your life who doesn’t cook and to send them this recipe. Chances are, if they take the trouble to make it, they’ll be a cooking convert. Credit Marcella.
If you haven’t already, read Kim Severson’s very thorough account of Marcella Hazan’s life; then read Ruth Reichl’s lovely reminiscence. Mostly, though, you should make this tomato sauce. In your kitchen, at your stove, with just a can of tomatoes and a little more than half a stick of butter, you can bring Marcella back to life. The recipes we leave behind are powerful things.
Preparation time: 5 minute(s)
Cooking time: 45 minute(s)
Number of servings (yield): 4