There are a few chefs that write recipes so precisely that you should follow it to the T. Marcella is one of them! I think Ina Garten is another, one- right down to how much salt to add. This is the ultimate quick cooking recipe and is so delicious. Pasta is an obvious choice for getting dinner on the table quickly- whether gluten free or zucchini zoodles. This sauce comes together in the same time it will take to boil water and cook the pasta.

Tips:

• If you don’t have it already, get Marcella Hazan's "Essentials of Classic Italian Cooking.". Every recipe is perfection.

• Any shape of pasta would be great with this dish, but I love spaghetti, so that’s what I would do.

• If you are making more than a pound of pasta, then double the recipe.

• Buy only whole, peeled tomatoes in the can. They are pure tomatoes, without the addition of salt or other nonsense.

Marcella Hazan’s 4-Ingredient Tomato Sauce

Serves 4

PREP 3 minutes

COOK 45 minutes

INGREDIENTS

1 (28-ounce) can whole tomatoes, no salt or herbs added

5 tablespoons unsalted butter

1 small white onion, peeled and cut in half

Kosher salt

INSTRUCTIONS

1. Place the tomatoes, butter, onion halves, and a pinch of salt in a large saucepan and bring to a simmer over medium-high heat.

2. Lower the heat to maintain a gentle simmer and cook, stirring and crushing the tomatoes lightly with the back of a spoon occasionally, about 45 minutes.

3. Remove the onion. Serve over hot pasta with Parmesan, if desired.