• 1 lb spaghetti or penne lisce
• 2 lb fresh ripe plum tomatoes peeled, seeded and coarsely chopped (or 3 cups canned whole, peeled tomatoes, with their juice, coarsely chopped)
• 6 Tbsp butter
• 1 medium sized onion, peeled and cut in half
• Salt
• 4 Tbsp freshly grated parmesan

1. Put tomatoes, butter and onion pieces in a saucepan and simmer over low heat until the tomatoes have reduced and separated from the butter: 20 - 40 minutes depending on the size of the pan. Remove from the heat and set aside, discarding the onion halfs.
2. Bring 4 quarts of water to a boil in a large pot. Add salt and the pasta, stir well, and cook the pasta until al dente. Drain and toss with the sauce and grated cheese.

Use fresh tomatoes if you can, although canned are better than poor quality fresh ones.

(Bob)