Marcella'S Drunk One Pot Tomato Pasta

• 16 ounces imported chopped Italian Tomatoes, in their juices
• 5 tablespoons good butter
• 1 medium onion, cut in half
• 1-2 dashes salt
• 16 ounces good quality imported long thin Italian Pasta, such as spaghetti
• 1 Bottle of Pinot Grigio
• Handful freshly grated parmesan cheese
• Splash good olive oil to top the pasta

1. Put the tomatoes in a large sauce pan along with the butter, onion, tomatoes and some salt. The sauce will not even come close to the mid-level of the pan. Bring the sauce to a strong simmer so you can see bubbles but it is not boiling. Stir the sauce every 10-15 minutes for 45 minutes. You will see the butter rise to the top of the sauce.
2. Remove the onion and save for another use such as a soup, or puree up and use some for a salad dressing.
3. Taste for salt and add pepper to taste.
4. Pour a bottle of Pinot Grigio into the sauce and heat up for a few minutes. Break the pasta in half and add to the sauce making sure the pasta is completely submerged. Cook stirring occasionally, to keep the pasta submerged for 10 minutes. Make sure the sauce is not burning and the wine isn't evaporating too fast.rnrnAfter about 10 minutes, the pasta will be al dente. Add some of the water, a few ounces at a time to keep the pasta covered in liquid until the pasta is done to your liking. This may take 3 to 4 more minutes.
5. Serve with the Parmesan Cheese and a splash of good olive oil.

italian tomatoes, butter, onion, salt, pasta, handful freshly, olive oil

Taken from food52.com/recipes/81203-marcella-s-drunk-one-pot-tomato-pasta (may not work)