Pasta san tropez
Pasta and macaroni
Italian cuisine
This is one of the first things I think of when I think of "comfort food." It was the first meal fed to me when I was a student in Italy ten years ago. It's simplicity in action, calling for only a handful of ingredients. But the quality of those ingredients really matters more than the quantity--I'd recommend using San Marzano tomatoes (or something similar) and good olive oil. And when I say mince the onion, I mean really mince. You want them to practically dissolve into the oil and butter by the time you're ready to add the tomatoes. This recipe is for 4, but the quantity of ingredients can be easily halved (or, if you're feeding a crowd, doubled or tripled).
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