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1
In a large skillet, melt 1 tablespoon of butter and olive oil over medium heat.
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2
When butter begins to foam, add your onions.
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3
Season onions with a sprinkling of salt and saute until translucent, about 5 minutes.
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4
Add garlic to the onions and cook until fragrant, only about 2 minutes.
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5
Add the can of tomatoes to the pan and reduce heat to low.
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6
Season with salt and pepper and let simmer for 20 25 minutes, stirring occasionally.
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7
When you have around 10 minutes left, start your pasta.
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8
Now, most importantly, pour yourself a glass of wine!
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9
After 20 minutes the sauce should smell wonderfully.
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10
This is the part where you can choose which direction you want to go.
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11
You can either leave the sauce as is, chunky and rustic or you can transfer the mixture to a fine mesh strainer.
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12
I go for the strainer as I think the sauce is much more delicate and pure without the onion and garlic chunks but its up to you.
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13
If going the rustic route, just cut off the heat add the remaining 1 tablespoon of butter, then pour in your half and half and youre done.
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14
If youre going the strainer route (highly recommended) pour your mixture into the strainer and with a wooden spoon or rubber spatula, smash down on the tomatoes, onion and garlic until the filtered sauce begins to pour though.
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15
It goes without saying you should probably do this over a large bowl.
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16
Keep mashing until all the liquid has passed through the strainer.
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17
Discard what is left in the strainer and pour the filtered sauce back into your skillet.
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18
Over low heat melt in remaining 1 tablespoon of butter, cut the heat and pour in the 1/4 cup of half and half.
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19
Drain your pasta and add directly to the skillet with the sauce.
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20
Toss gently and throw in your chopped basil.
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21
Serve on a warm plate with big chunks of peeled parmesan cheese and of course, pour yourself another glass of wine!
