Mariel's Salsa Pasta

This is one of Mariel's top go-to dinners, adapted from a Williams-Sonoma recipe. It's simple and flavorful, and it freezes really well...in case you want to make it as a freezer meal. 

In total, this should take a little less than a half-hour to whip up.

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Mariel's Salsa Pasta

You could peel fresh tomatoes, but save yourself the time and just buy a 28-oz. can of chopped plum tomatoes.

Ingredients

• 5 tablespoons Butter
• 2 chopped Carrots
• 2 stalks chopped Celery
• 1 chopped Onion
• 1 28-oz can Plum tomatoes, chopped
• Sea salt
• Pepper
• 1 lb Spaghetti
• A generous handful Basil leaves
• About 1/2 cup grated Parmigiano-Reggiano cheese

Instructions

In a large skillet over medium heat, melt 4 tablespoons butter. Add carrots, celery, and onion. Cook, stirring frequently, for about 15 minutes. The onions should be soft and the carrots and celery tender. Add the tomatoes, about 1 teaspoon salt, and a dash of pepper, and cook until the sauce starts to bubble. Reduce the heat to low and cook, stirring occasionally, until the sauce thickens (this will take about 15 minutes). Add salt and pepper to taste. While the sauce is simmering, cook the spaghetti according to package instructions. Ladle out at least 2 scoops of the cooking water before draining, and I recommend saving even more. Add the drained pasta to the sauce and toss over low heat until the spaghetti is coated in sauce, adding some of the cooking water if the sauce seems too thick. Then add the basil and another 1 tablespoon of butter and toss. Remove the pan from heat and add the cheese. Toss. Serve. Enjoy!

Details

Prep time: 5 mins Cook time: 25 mins Total time: 30 mins Yield: 4-6 servings