This recipe is a vegan friendly riff on the famous “Marcella Hazan tomato, onion, and butter sauce” recipe. I was wondering if the olive oil would be a good alternative for butter. Also I exchanged onion for shallot, added basil, and cooked a few garlic cloves in the oil, hey if you are messing with perfection you may as well go hard in the paint! The result was a rich, silky, pasta sauce that I would serve to guests. The olive oil is very apparent in the flavor, which I love, the better the oil the better the sauce.

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