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Pasta & Tomato Sauce 2.0

Turn plain pasta and tomato sauce into a deliciously epic dinner dish, thanks to Mary Berg. 


  • 1 (796 ml) can whole tomatoes
  • 1 yellow onion, peeled and halved
  • 6 tablespoons butter
  • 1 sprig basil or oregano
  • 1 rind Parmigiano Reggiano, optional
  • Salt
  • 300–350g rigatoni


  1. Add the tomatoes into a pot or high-sided sauté pan and break them apart using your hands or a wooden spoon (be careful of tomato juice splatter!). If using, add in the onion, butter, basil or oregano, and Parmigiano Reggiano rind. 
  2. Turn the heat to medium-low and cook uncovered, stirring occasionally, for at least 30 minutes. I like to cook mine for 45 minutes and an hour, giving the sauce a super-rich flavour. Season with salt and discard the onion, herbs, and Parmigiano rind. Keep warm over low until ready to use.
  3. For the pasta, we’re going to use the cold-water method. Add the noodles to an empty pot and cover with about one inch of cold tap water. Season with salt, cover the pot with a tight-fitting lid and bring to a boil over medium-high heat. 
  4. When the water boils, remove the lid, stir, and decrease the heat to medium/medium-low to maintain a simmer. Cook for four to five minutes or until al dente. 
  5. Remove the noodles from the water using a fine mesh sieve or slotted spoon and transfer them into the sauce. Toss well to combine, adding a splash or two of the starchy cooking liquid as needed.
  6. Serve with some fresh herbs scattered overtop, as well as some Parmigiano Reggiano cheese. Enjoy!

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