Ingredients:
- 2 pounds fresh, ripe tomatoes, prepared as described below, or 2 cups canned imported Italian tomatoes, cut up, with their juice
- 5 tablespoons butter
- 1 medium onion, peeled and cut in half
- 1/4 cup chopped fresh herbs (parsley, basil and oregano)
- Kosher salt to taste
- Parmesan Rind
- Grated Parmesan cheese
- 1 lb capellini, cooked according to package instructions
Directions:
1. To prepare the tomatoes, plunge the tomatoes in boiling water for a minute or less. Drain them and, as soon as they are cool enough to handle, skin them, and cut them into coarse pieces.
2. Put either the prepared fresh tomatoes or the canned in a saucepan, add the butter, onion, herbs, rind, and salt, and cook uncovered at a very slow, but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato.
3. Stir from time to time, mashing up any large pieces of tomato with the back of a wooden spoon.
4. Taste and correct for salt. Before tossing with pasta, remove the onion and rind. Serve with freshly grated parmigiano-reggiano cheese for the table.
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