Easy Italian Recipes

 MAKES 4-6 servings

- 5 tablespoons (21/2 oz/75 g) unsalted butter
- 2 carrots, finely chopped
- 1 small celery stalk, finely chopped
- 1 small yellow onion, fìnely chopped
- 2 Ib (1 kg) fresh plum (Roma) tomatoes, peeled, seeded, and chopped, or 1 can (28 oz/875 g) plum (Roma) tomatoes, drained and chopped
- Sea salt and freshly ground pepper
- 1 lb (500 g) spaghetti
- 10 fresh basil leaves, torn into small pieces
- 1/2 cup (2 oz/60 g) grated Parmigiano-Reggiano cheese, plus more for serving

Cooking the carrots, onion, and celery in butter, a mixture known as a soffritto, imparts a mild, sweet fiavor to this simple sauce. But the primary component is stili tornato, which rneans using vineripened plum tomatoes in summer and the best-quality canned tomatoes, such as italy's superb San Marzano variety, the rest of the year. To make a creamy tomato sauce, stir in 1/2 cup (4 fI oz/125 ml) heavy (double) cream once the sauce has thickened and simmer for 5 minutes longer.

In a large frying pan over medium heat, melt 4 tablespoons (2 oz/60 g) of the butter. Add the carrots, celery, and onion and cook, stirring frequently, until the onion has softened and the carrots and celery are tender, about 15 minutes.
Add the tomatoes, 1 teaspoon salt, and 1/8 teaspoon pepper and cook unti) the sauce begins to bubble. Reduce the heat to low and cook, stirring occasionally, unti) the sauce has thickened, about 20 minutes. Season to taste with salt and pepper.
While the sauce simmers, bring a large pot three-fourths full of water to a rolling boil and add about 2 tablespoons salt. Add the spaghetti, stir well, and cook, stirring occasionally, unti) al dente, according to the package directions. Scoop out and reserve about 2 ladlefuls of the cooking water, then drain the pasta.
Add the drained pasta to the sauce in the pan and stir and toss over low heat unti) well coated with the sauce, adjusting the consistency with some of the cooking water if needed. Add the basii and the remaining 1 tablespoon butter and toss to distribute evenly. Remove from the heat, add the 1/2 cup cheese, and toss again. Transfer to a warmed serving bowl and serve at once, passing additional cheese at the table.

Buon appetito!