Spaghetti Pomodoro

Slice the tomatoes in ½. Place on a clean, unlined baking sheet. Drizzle with a small bit of the olive oil and a pinch of salt. Place on the upper most rack of the oven and roast for about 10 - 12 minutes or until the skins are blistered. Remove and let cool for about 4 minutes.

Bring a large pot of water to a boil and add enough salt to make the water taste salty like the sea (1 Tablespoon usually does it). Add the pasta and cook according to the package directions. When it’s done, reserve a ¼ cup of the cooking liquid and drain the pasta. It can hang out for a bit in a colander in the sink.

Slice the onion thinly. Heat a large skillet over medium heat and add the rest of the olive oil. Add the onion. Slice the garlic cloves very thinly or use a microplane to grate them very finely. Add to the pot. Add the butter. Sauté for about 4 minutes or until the onion and garlic are fragrant but not picking up any color.

Meanwhile, when the tomatoes are out of the oven, use your fingers or tongs to pluck off as much skin as comes off easily. Then add the tomatoes and the liquid to the pot with the onions. Use a wooden spoon to break up the tomatoes into big chunks. Simmer for 5 minutes returning to stir occasionally.

Wash the greens and dry them. Toss in a bowl with your favorite vinaigrette or oil + vinegar to taste.

Add the reserved cooking liquid to the pasta pot and simmer for another minutes. Add the drained spaghetti back in and toss well. Simmer for 2 minutes longer and taste the sauce. You might prefer another pinch of salt and maybe black pepper or red pepper flakes.

Divide pasta among plates and spoon sauce over as needed. Garnish with a good amount of parmesan cheese (or to taste, of course). Serve salads on the side.