Well that was easy.
Marcella refers to this as the simplest of all sauces to make, with a sweet tomato taste. Agreed. Below are all the ingredients called for, including the rigatoni pasta option. The jar in the background is fleur de sel. I like using it whenever I can. I've even brought back some from our visits to Provence, until I discovered I can buy the exact same salt more economically at my local supermarket than at the Friday market in Lourmarin.
The recipe was so simple, that I thought it might be a bit bland, but I was wrong. It was very pleasant with a distinctive tomato flavour. I'm glad I used fresh, rather than canned tomatoes. I grow a lot of tomatoes in my large vegetable garden - pretty sure tomatoes straight from the garden would taste even better. Here's the end result:
There's not much more to comment on about this recipe. The whole dish takes about an hour from start to finish. Of course, I didn't choose this recipe. It was the luck of the draw to get such an easy dish to prepare.
But, would I make it again? .... Maybe (it's dead simple, quick and tasty), but I will try some adjustments to the ingredients. The recipe calls for 5 tablespoons of butter (the stick in front of the onion), which seems like a lot to be putting into any recipe these days. A little less sweetness and a little more tomato flavour would be OK with me.