Farfalle with Buttery Tomato Sauce and Fresh Basil

Ingredients for 6-8 portions
1 package of farfalle (bow-tie noodles)
4 Tbs. of butter
½ onion finely chopped
1 garlic clove minced
2 pounds of ripe tomatoes, peeled, and lightly processed in a food processor
2 Tbs. of sugar
Coarse sea salt
Fresh basil leaves
Grated Parmesan Cheese (I used Grana Padano)

In a saucepan over medium heat, melt the butter and sauté the onion and garlic until soft, 5 minutes. Add the tomatoes and cook them until boiling. Reduce the heat to low and simmer, covered, for 25 minutes. Add the sugar and salt to taste. Simmer uncovered for 5 more minutes. In the meantime, put the water for the pasta to boil. Cook the pasta and once it’s al dente, strain it. In a bowl combine the pasta with the tomato sauce and sprinkle some basil leaves. Serve with Parmesan cheese.

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