Tomato and Butter Sauce Pasta
(from our Nielsen family cookbook, submitted by Marisa)
1 (29oz.) can whole tomatos, with juice (I use diced tomatos)
1/4 c. butter
1 onion, cut in half
1 lb. pasta, (penne, gemelli) cooked
1/2 c. freshly grated parmesan (I use the canned stuff)
Cut tomatoes into pieces and add to saucepan with juice, butter, and onion. Simmer until butter separates from sauce, 20-30 minutes. Mix with pasta and top with Parmesan.
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