Simple San Marzano Pasta Sauce

There are many different types of sauces out there, both red and white. Some come together easy, some require a lot of work. I have a few on here, Rustic Marinara Sauce, Authentic Homemade Italian Sauce. And, the flavors are delicious no matter what, served on any pasta you like. This post is for a simple sauce to make a simple pasta dish. San Marzano tomatoes simmered with butter, over pasta dressed with olive oil, parsley and cracked pepper, and topped with fresh grated parmesan. Simple San Marzano pasta sauce is one of those sauces you’ll be glad you found.

The most popular tomato is the Roma, nice round shape, good flavor and texture, a very versatile product. San Marzano tomatoes, however, are more elongated, the flesh is a little thicker, giving a sweeter stronger taste, and there are fewer seeds. The Italians have taken the humble tomato and elevated it to the center piece of so many dishes. But, it has to be remembered that the tomato is not native to Italy. It was originally a native plant of South America, brought over in the 17th century. The story goes that the San Marzano tomato was a gift from The Viceroy of Peru to The Kingdom of Naples. They were planted in San Marzano Sul Sarno, a village outside Naples, and in the shadow of Mount Vesuvius.

Simple San Marzano pasta sauce has only 3 ingredients. Whole San Marzano tomatoes, butter and 1/2 an onion cut in two. I use one large can of whole San Marzano tomatoes, pour them into a bowl and crush them by hand. The idea is to do as little damage to the flesh as possible, a food processor will do way too much. Just crush them up good in your hand. You’ll be left with medium sized chunks of the tomato, and, that’s fine. If you want to cut them up with a knife, feel free.

Pour them into a medium sized pot, and add a whole stick of butter. I said it was good, not so healthy. To that add the onion quarters. When the sauce is cooked the onion will be removed, just looking to impart the flavor. Heat everything till the butter melts and the tomatoes are just starting to boil, turn to low, cover and simmer for 45 mins.

During this time the flavor of the butter will permeate the tomato creating a rich decadent sauce. When done remove the onion, because it is in quarters you can pick it out with a fork. While the sauce is cooking, put up the pasta of your choice. Long pasta works best, as you twist the pasta around the fork, the chunks of tomato will get caught up in it. Dress the pasta with some olive oil and parsley, I also like to add coarse ground pepper. Spoon the sauce over, and, top with fresh grated parmesan cheese.

Using fresh grated is quite important. A very good friend explained why. When cheese is grated, it immediately starts to lose it freshness and dries out a bit. Also when the cheese is grated at the factory an anti caking agent is added, that’s usually corn starch. I don’t like stale dried out cheese covered with corn starch, and I’m sure you don’t either. Buy a chunk and grate as needed.

And that is simple San Marzano pasta sauce. Served over long pasta of your choice, use it as the main coarse, or a side. It is really good. Enjoy dinner and thank you for reading.