Spaghetti With Homemade Canned Tomatoes

• 1 quart homemade canned tomatoes
• 1/2 cup thinly sliced Vidalia onion
• 1 tablespoon olive oil
• 2 tablespoons butter
• 3 pieces fresh garlic
• 1/2 teaspoon salt to taste
• 1 dash fresh ground pepper
• 1 bunch fresh chopped basil
• 1 bunch fresh chopped parsley
• 1 pound good Italian spaghetti

1. In a medium-size skillet combine butter and olive oil at a low to medium temperature. Add the sliced onion and saute till clear, not brown. Add garlic and stir for about a minute. Add tomatoes and raise the heat so tomatoes begin to boil. Lower flame and let excess water boil off from tomatoes. Add salt and pepper to taste.
2. In a big pot, boil your water. Once boiled add a handful of salt then add pasta. Stir and set the timer for 1 minute less than the al dente instructions. Reserve 1 cup of cooked pasta water before you remove it from the pot. Using tongs, place the pasta directly in the pan with the tomatoes. and mix gently. Cook for an additional minute adding the hot water if needed. Sauciness is up to you!
3. Pour contents in a big beautiful blue bowl and top with chopped herbs and grated parmesan cheese. Enjoy

tomatoes, onion, olive oil, butter, garlic, salt, ground pepper, basil, parsley, italian spaghetti

Taken from food52.com/recipes/78625-spaghetti-with-homemade-canned-tomatoes (may not work)