This is a great recipe when the tomatoes in your garden come ripe. I like cherry tomatoes, but you can use any fresh tomato or dice can tomatoes. Egg noodles are the Amish go-to for this recipe, but any pasta is great, too. You can use spaghetti, fettucini, or elbows.
Ingredients
- 1 pound egg noodles, fettuccine or linguine, spaghetti, etc
- 3 pints of cherry tomatoes halved. (You may also used dice tomatoes, fresh or canned.)
- 1 medium onion diced
- 1 stick of unsalted butter
- salt and pepper to taste
- ¼ cup parsley minced
- ¼ cup basil hand torn
- 2 cups of reserved pasta water
Instructions
- In a large pan saute the onion in butter over medium-low heat until soft (about 5 minutes)
- Add the tomatoes.
- Season the tomatoes initially with a teaspoon of kosher salt.
- Cook the sauce over medium heat for 30-35 minutes (stir frequently and lower heat if scorching) or until the cherry tomatoes have burst and softened and the butter has completely blended in with the tomatoes.
- Bring a large pot of salted (2 tablespoons kosher salt per gallon of water) water to boil.
- When the sauce is almost to your liking begin boiling the noodles.
- A few minutes before the pasta finishes cooking add 1 cup of pasta water to the sauce and stir to combine.
- Continue to cook the sauce over medium heat.
- Add the pasta to the sauce and toss to coat.
- Cook until the pasta is just al dente then turn off the heat and season to taste with more salt and pepper as required.
- Add the herbs, toss once more, then plate.
- If the sauce is at all dry, add more of the reserved pasta water a few ounces at a time to loosen it up.
- Serve with grated parmesan cheese. Enjoy!
