Pasta San Tropez
- 5 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 medium onion, minced
- 2 cups crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup Swiss cheese, grated
- salt and pepper, to taste
- 1 pound tubular pasta, such as penne
- chopped parsley or chives, for garnish (optional)
- Combine the oil, butter, and minced onion in a large saucepan or skillet. (Don't melt the butter first--you want everything to cook together.) Set over a VERY low flame, cover, and cook 35-40 minutes (possibly longer; it's question of color and texture), stirring occasionally. Basically you want them to be very, very soft--not much crunch--and deeply, deeply golden, but not browned or burnt, hence the low heat.
- Stir in the tomatoes, cover, and simmer another 20-30 minutes, stirring occasionally. Uncover and stir in the cream. Season with salt and pepper to taste.
- Meanwhile, bring a large pot of well-salted water to a boil, add the pasta, and cook until al dente. Add the pasta to the tomato sauce along with the swiss cheese, toss to combine, and serve garnished with chopped parsley or chives (if using).
olive oil, unsalted butter, onion, tomatoes, heavy cream, swiss cheese, salt, tubular pasta, parsley
Taken from food52.com/recipes/2044-pasta-san-tropez (may not work)