March 31st marked the end of the 2012 Dark Days Challenge. March was a tricky month for local eating, due to travel plans, work demands, and the onion box running low in the pantry. This weekend, I grabbed the very last yellow onion to throw together a quick lunch - my final Dark Days meal.
Pasta from the freezer, canned tomatoes and tomato puree and a yellow onion from the pantry, and a chunk of butter out of the fridge - that's all you need for a hot and simple pasta-with-red-sauce lunch.
Tomato Sauce with Butter and Onion
Adapted from Smitten Kitchen's version of Marcella Hazan's "Essentials of Classic Italian Cooking"
Dump a quart of canned tomatoes and a pint of thick tomato puree in a pot.
Drop in one half of a halved onion and a few tablespoons (3-5) of butter.
Heat up the sauce to a boil and then let simmer for 20-30 minutes.
Break up some of the tomatoes into more appealing chunks.
Spoon over just-cooked, still-warm pasta.
It's so good that we ate every bite before it crossed our minds to take a photo. Then, we were too eager to get back outside to do yard work to take a photo of our empty bowls. Spring is a good time - full of new energy and enthusiasm for any bit of green or glimpse of spring migrants.
Here's to the end of Dark Days, and to the start of the gardening season!