Marcella Hazan’s Super Simple Tomato Pasta Sauce


This one is for Becky.  She’s a CC-er; GPB-er; fellow native Coloradan; fellow West-Coaster; fellow mother-of-kids-in-NYC-and-SF and definitely a BFF-er! Knowing we were putting together this web-site, she forwarded this the other day:


Well, BFF, here’s a recipe from the legendary Italian cookbook author, Marcella Hazan. It’s been written about more times than can be counted.  Nonetheless, when you’re looking for big flavors and really REALLY simple, this can’t be beat.  Go for it, Becks!

Marcella Hazan's Super Simple Tomato Pasta Sauce

  • Servings: 4
  • Print


  • 1 28-oz can of whole peeled tomatoes (San Marzano, preferably)
  • 5 T butter
  • 1 onion (medium sized), peeled and cut in half
  • pinch or two of salt (I used 1/2 t kosher salt)

Combine the tomatoes, juice, butter, and onion halves in a saucepan.  Add the salt.  Place the pan over medium heat, bring to a simmer, and cook, uncovered, for about 45 minutes.  Stir occasionally and mash up the whole tomatoes with a spoon.

Before serving, discard the onion, then toss with about 1 pound of cooked pasta.

Here’s the scoop:  We like the recipe just as is, but you can add your own touch.  Maybe fresh herbs to the simmer.  Maybe cooked meatballs or sausage – on the side or mixed in.   Many folks say  a pinch of sugar should go in all tomato recipes.  We like grated parmesan on top….and tend to cut up the chunks of tomatoes into small pieces.  Go forth and create!

Recipe provided by Big Little Meals and Andy and Ann

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