Linguini with Tomato Cream Sauce

In a large skillet, melt 1 tablespoon of butter and olive oil over medium heat. When butter begins to foam, add your onions. Season onions with a sprinkling of salt and sauté until translucent, about 5 minutes. Add garlic to the onions and cook until fragrant, only about 2 minutes. Add the can of tomatoes to the pan and reduce heat to low. Season with salt and pepper and let simmer for 20 – 25 minutes, stirring occasionally.

When you have around 10 minutes left, start your pasta. Now, most importantly, pour yourself a glass of wine!

After 20 minutes the sauce should smell wonderfully. This is the part where you can choose which direction you want to go. You can either leave the sauce as is, chunky and rustic or you can transfer the mixture to a fine mesh strainer. I go for the strainer as I think the sauce is much more delicate and pure without the onion and garlic chunks but it’s up to you.

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 you’re done.

If you’re 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. It goes without saying you should probably do this over a large bowl. Keep mashing until all the liquid has passed through the strainer. Discard what is left in the strainer and pour the filtered sauce back into your skillet. Over low heat melt in remaining 1 tablespoon of butter, cut the heat and pour in the ¼ cup of half and half.

Drain your pasta and add directly to the skillet with the sauce. Toss gently and throw in your chopped basil. Serve on a warm plate with big chunks of peeled parmesan cheese and of course, pour yourself another glass of wine!