In this recipe I use a super simple and delicious sauce made popular by Marcella Hazan, which is just canned tomatoes, butter, and onion. It's buttery, slightly sweet, packed with flavor and perfect for picky eaters.
Ingredients
Ingredient Notes
Canned San Marzano Tomatoes - San Marzano tomatoes are a specific variety grown in volcanic soil near Naples, Italy. They are a sweeter variety of tomato that is less acidic and milder with fewer seeds. For the best flavor and texture, use whole San Marzano tomatoes. Diced San Marzano tomatoes or other high-quality canned whole tomatoes will also work.
Butter - Butter adds richness and a silky texture to the sauce. You can substitute olive oil if you prefer a lighter flavor, but butter gives it a slightly sweet and creamy taste.
Parmigiano-Reggiano - This cheese brings a nutty and salty depth that that i love with this pasta sauce. You can substitute Parmesan if needed.
Full ingredient list with quantities in the recipe card below
How to Make This Simple Pasta
Make the Sauce
In a medium saucepan, add the tomatoes, onion, butter, and salt. Cook over medium-low heat, stirring occasionally. Use a wooden spatula or spoon to break up the tomatoes as they cook. Simmer for 1 hour.
Finish the Sauce
Taste and add more salt if needed. Discard the onion.
Cook the Pasta
Cook pasta according to package instructions.
Serve
Toss pasta with the tomato sauce. Divide among 4 bowls and top with Parmigiano-Reggiano.
Freeze for Later
Let the sauce cool completely, then store in the freezer for up to 3 months. When ready to eat, thaw in the fridge and reheat on the stove.
Sides
- Side Salad - Grab a pre-made Caesar salad kit from the store for a quick and easy fresh side.
- Texas Toast Garlic Bread - Nothing beats the taste (and smell) of homemade Texas Toast. Only four ingredients and 12 minutes to prepare.
Common Questions
Yes! Parmesan works fine. Parmigiano-Reggiano just has a slightly nuttier, more complex flavor.
You can, but whole San Marzano tomatoes give the sauce a smoother, richer flavor.
You can use any kind of canned tomatoes, but San Marzano tomatoes will make the sauces sweeter, smoother, and more flavorful.
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
The Easiest Pasta with Canned San Marzano Tomatoes
Ingredients
- 1 28-ounce can San Marzano tomatoes (undrained)
- 1 medium yellow onion peeled and halved lengthwise
- 5 tablespoons unsalted butter
- ½ teaspoon salt plus more to taste
- 1 pound pasta any kind - I used mezze rigatoni
- ⅓ cup grated Parmigiano-Reggiano
Instructions
- In a medium saucepan, combine the tomatoes, halved onion, butter, and ½ teaspoon salt. Cook over medium-low heat, uncovered, stirring occasionally. Use a wooden spatula or spoon to mash the tomatoes as they cook. Simmer for 1 hour.
- Taste and add more salt if needed. Remove the onion and discard.
- Prepare pasta according to package instructions. Drain and return to the pot.
- Toss the cooked pasta with the tomato sauce. Divide among 4 bowls and top with Parmigiano-Reggiano.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Did you make this recipe? Let me know!