Adam Roberts

Name: Adam Roberts
Yield: Number of servings (yield): 4
Ingredients: 2 pounds fresh, ripe tomatoes (blanched, peeled, and chopped) or–much easier–2 cups canned imported Italian plum tomatoes (I used a 28 ounce can of San Marzano), cut up, with their juice; 5 tablespoons butter; 1 medium onion, peeled and cut in half; Salt; 1 pound pasta (spaghetti, penne, rigatoni); Freshly grated parmigiano-reggiano cheese for the table

Adam Roberts was pinched from <a href="http://www.amateurgourmet.com/2013/09/marcella-hazans-immortal-tomato-sauce-recipe.html" target="_blank">www.amateurgourmet.com.</a>

"Summary: From Essentials of Classic Italian Cooking...."

INGREDIENTS

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2 pounds fresh, ripe tomatoes (blanched, peeled, and chopped) or–much easier–2 cups canned imported Italian plum tomatoes (I used a 28 ounce can of San Marzano), cut up, with their juice

•

5 tablespoons butter

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1 medium onion, peeled and cut in half

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Salt

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1 pound pasta (spaghetti, penne, rigatoni)

•

Freshly grated parmigiano-reggiano cheese for the table

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