If you’re new to cooking, don’t fret. You can make these tried-and-true basics with limited equipment and space.
- 1 28-oz. can whole peeled San Marzano plum tomatoes
- 4 oz. (half a stick) unsalted butter
- 1 onion, peeled, cut in half
- 1 box good-quality spaghetti, penne or farfalle (we use DeCecco) Parmigiano-reggiano cheese, grated
Put tomatoes, butter, onion and onion halves in a large saucepan. Cook uncovered over very low heat, stirring occasionally, for about 45 minutes. The fat will separate. Taste for salt. Discard the onion.
In a large pot, bring water and 1 tablespoon salt to a full rolling boil. Add the pasta all at once and stir for a few seconds so no pieces stick together. Cook al dente according to package directions. Drain thoroughly. Now add the drained pasta to the sauce and toss so every piece is coated in sauce. Serve immediately and pass grated cheese on the side.