Jennifer Garner’s Favorite 4-Ingredient Pasta Recipe

It is easy to assume that Hollywood stars have private chefs whipping up elaborate dinners. However, beloved actress Jennifer Garner has been showcasing her favorite home-cooked recipes for years on her social media series, “Pretend Cooking Show”. Recently, during a rapid-fire segment on the “Dish” podcast (presented by the U.K.’s Waitrose brand), Garner revealed her absolute favorite pasta recipe.

The Magic of 4 Ingredients

Garner was quick to offer up a simple four-ingredient dish that often goes viral online: the late Italian chef Marcella Hazan’s butter-tomato sauce.

Unlike your grandma’s traditional Sunday sauce, Hazan’s version requires zero dicing, no roasting garlic, and absolutely no meat. According to the recipe on Food & Wine, it is made with just four simple ingredients:

• A can of tomatoes
• 5 tablespoons of butter
• Kosher salt
• A medium onion that is cut in half

The Slow-Simmer Method

Instead of intense prep work, all you need is a bit of patience. The medium onion is simply cut in half and simmered in the sauce as-is. The tomatoes, butter, salt, and onion are cooked uncovered for 45 minutes to an hour, or until the sauce noticeably thickens. Once the sauce is thick, you discard the onion and serve the sauce over your favorite pasta shape.

Garner particularly loves this recipe for its unique, sweet flavor. “It’s just so nice. It’s very sweet,” she explained. As the sauce simmers, the onion imparts a wonderful sweet flavor to the already juicy, sweet tomatoes.

Also Read : Kristen Bell’s Favorite Kale and Chicken Salad

Jennifer Garner’s Favorite 4-Ingredient Pasta Recipe

Recipe by RecipesVilla

Servings

4

servings

Prep time

5

minutes

Cooking time

45

minutes

Calories

350

kcal

Ingredients

• 1 (28-ounce) can whole peeled tomatoes (preferably San Marzano) 5 tbsp unsalted butter1 medium yellow or white onion, peeled and cut in halfKosher salt, to taste1 lb of your favorite dried pasta (for serving)

Directions

• Combine the Ingredients: In a medium saucepan or heavy-bottomed pot, combine the entire can of whole peeled tomatoes (and their juices), the 5 tablespoons of butter, and the two onion halves. Add a generous pinch of kosher salt. Simmer: Place the saucepan over medium heat and bring the mixture to a steady simmer. Cook Uncovered: Lower the heat to maintain a slow, gentle simmer. Cook the sauce completely uncovered for 45 minutes to 1 hour. Stir occasionally, using the back of a wooden spoon to gently mash and break up the whole tomatoes against the side of the pot as they soften. Discard the Onion: The sauce is ready when it has noticeably reduced and looks slightly creamy from the melted butter. Remove the pot from the heat and carefully use tongs to pull out and discard the onion halves. Taste and Serve: Taste the sauce and adjust the salt if necessary. Serve immediately, poured over your favorite cooked pasta shape, and top with freshly grated cheese.

Notes

• Don’t Waste the Onion: While the original recipe calls for discarding the cooked onion, it is incredibly delicious! You can chop the soft, butter-infused onion and serve it as a savory jam spread on a crusty slice of Italian bread.
• Blending Option: If you prefer a completely smooth, uniform puree without any rustic tomato chunks, you can use an immersion blender to puree the sauce right in the pot after removing the onion halves.
• Storage: Let the sauce cool completely, then transfer it to an airtight container. It will stay fresh in the refrigerator for up to 1 week, or you can freeze it for several months.