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Burro E Pomodoro (Butter and Tomato Sauce for Pasta) Recipe

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This recipe for Burro E Pomodoro (Butter and Tomato Sauce for Pasta), by , is from Four Generations of Johnson Women, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy Atwell
Added: Wednesday, November 14, 2007


2 lbs. fresh ripe plum totatoes, peeled, seeded and coarsely
chopped OR 3 cups canned whole peeled tomatoes, with their

juice, coarsely chopped

6 tbs. butter
1 medium size yellow onion, peeled and cut in half
4 tbs. freshly grated parmigian-reggiano cheese
1 lb. dried pasta, your choice

Put all ingredients except cheese in a saucepan and simmer
over low heat until tomatoes have reduced and separated
from the butter: 20-40 minutes depending on the size of the
pan. Sauce should no longer be watery. Remove from the
heat and set aside, discarding the two onion halves. (Note,
you can prepare the sauce ahead of time and refrigerate it
for 3-4 days or freeze it.)

Bring 4 quarts of water to a boil in a large pot. Add 1 tbs. of
salt and the pasta (I also add a small amount of olive oil to
keep the pasta from sticking together). Stir well, and cook
until the pasta is al dente. Drain and toss with the sauce and
grated cheese.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
I love the purity of this tomato sauce. The
onion infuses a nice flavor. The other beauty of it is that you
pop it all on the stove (I use the canned tomatoes for ease)
and it pretty much cooks itself.




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