gimme gimme more pasta please!!!

okay. samimi-extremie is boss blog is not a food blog in the sense that i'll be documenting all my eats and telling you all about them. though i really respect people that do. in fact, i LOVVVVVVE it. i love this recipe so much that i spent the time to take some pics and share it with all of you!! i really hope you like it. i spotted it originally in smittenkitchen and have made it a couple times and me and the husband just die for it. i have altered it for my taste a bit and thought it'd be a good time to share it with you all cos the tomatoes are really in season right now and what a great opp. to use them!!

this post is especially for my ol' buddy patrice who has herself an awesome food blog fantastic mr. feedbag and my pops doug because he hates huge chunks of veggies in his pasta sauce. ;)

here are the ingredients [simple right?!?!] . minus my toes, of course. well, you could TRY to get my 10 toes, but i think you'll lose that battle like real quick (please note the BEAUTIFUL rug hand made by Baktash's grandmother for our wedding --- AMAZING):

sometimes we use brown rice noodles, MUCH better for you, though not as wonderful tasting on this sauce. so get some tomatoes, preferably from your local farmers market. different varieties makes for a mean tasting pasta. you need to peel them and half them throwing them in the pot. {note: BUT if its not tomato season and/or you live somewhere like alaska or antarctica where your produce STINKS sometimes, use canned peeled GOOD tomatoes.} sprinkle a little salt on them if you like:
then halve your yellow onion, put 4-5 tablespoons of butter in the pot as well, cover and let simmer on med-low stirring semi-frequently so all those juices get flowin'. and also, after the tomatoes have cooked a while, they'll soften and then you should mash them against the pot with a wooden spoon to break them down/apart. cover and let simmer, stirring semi-frequently. i also sometimes crack black pepper over the sauce to give it a little extra oomph:
about 45 minutes later (though i like to cook it for a realllly long time, to get the onion flavor out more...so i try to cook it for about 90 minutes if i have time), once the butter rises to the top - you can see the fat from the butter rise in little "puddles", then you know its done. [this photo steamed up my lens. it made me laugh]:
the original recipe says to "discard onions before serving" and i say, "WHY ON EARTH WOULD YOU DO SUCH A STUPID THING??!!" the onion is realllly tasty and really nice and soft, we eat it on the side or atop our pasta sauce.

then make some noodles and EAT YOUR FACE RIGHT OFF:
we found that adding some fresh parm is really nice too, though you don't really need it, as the flavor is really fantastic without it.

if you try this recipe, i'd love to hear what you think/thought!! hit me up!

i hope you are all enjoying the last days of summer...get those tomatoes while you still can!! also, share with me some of your recipes! i'd love to hear (taste) them!

eat well, put love in to your food and share your meals with community and loved ones. that is the way we are meant to live.

eat up & eat well!
xoxo,
samimi-extremie.