If there’s one thing I’ve learned from scrolling late-night food TikToks and recipe threads, it’s that the simplest dishes often go the most viral. Case in point? This 3-ingredient pasta sauce that’s been making waves all over the internet. I finally caved and tried it—and I’ve got to say, the hype is real.
I’m all for slow-simmered sauces and secret family recipes, but this one completely changed my perspective. No chopping. No hours at the stove. Just three basic ingredients, one pot, and somehow the creamiest, most luxurious tomato sauce I’ve ever made at home. Let’s talk about why this minimalist masterpiece works, and how you can make it in under 45 minutes.
Why This Sauce Works (Even With Only 3 Ingredients)
I was skeptical at first. Three ingredients? No garlic? No herbs? But as soon as I tasted it, I got it. This isn’t about doing the most. It’s about doing just enough—and letting high-quality ingredients shine.
Here’s why this sauce blew me away:
- Butter instead of oil adds richness and depth, mellowing out the acidity of the tomatoes.
- Onion simmers whole, infusing the sauce with subtle sweetness without overpowering it.
- Canned San Marzano tomatoes bring all the flavor you need, straight from the can.
It’s a perfect storm of easy technique and solid ingredients. And yes, it really is as good as everyone says.
Ingredients You’ll Need
(Serves 2–3 | Prep Time: 5 mins | Cook Time: 40 mins)
- 1 (28 oz) can whole peeled tomatoes (preferably San Marzano)
- 1 medium yellow onion, peeled and halved
- 5 tablespoons unsalted butter
That’s it. No salt, no pepper, no sugar—though I do sometimes add a pinch of salt at the end, depending on the tomatoes I’m using. If you want to stretch it further or adjust the flavor, I’ll share a few easy customizations later on.
How I Make the Famous 3-Ingredient Pasta Sauce
1. Combine Everything in a Pot
I start by pouring the whole can of tomatoes—juice and all—into a medium saucepan. I add the butter and toss in both halves of the peeled onion. There’s no need to chop the onion, which feels strange at first, but just trust the process.
2. Simmer Low and Slow
I bring the sauce to a gentle simmer over medium heat, then reduce to low. From there, I let it bubble quietly for about 40–45 minutes, stirring occasionally and gently mashing the tomatoes with the back of my spoon.
By the end, the sauce thickens slightly and takes on a gorgeous orange-red hue. The butter melts completely into the tomatoes, creating this creamy, silky texture that clings to pasta beautifully.
3. Remove the Onion and Toss with Pasta
When the sauce is ready, I fish out the onion halves (I’ve seen some people dice them and stir them back in, but I usually discard them). Then I toss the sauce with cooked pasta—spaghetti or rigatoni are my go-to’s—and serve immediately.
My Favorite Add-Ons and Tweaks
I love the original version for its simplicity, but sometimes I play around with it depending on what I have on hand. Here’s how I customize it without messing with the magic:
- Add a pinch of salt at the end, especially if your butter is unsalted.
- Grate in some Parmesan for an umami boost.
- Toss in fresh basil right before serving for a pop of freshness.
- Use garlic butter instead of plain butter for a subtle flavor shift.
- Stir in a splash of cream for an ultra-luxurious finish.
I’ve even thrown in a handful of spinach or roasted red peppers on occasion, and it always turns out great.
What to Serve With This Pasta Sauce
This sauce is rich, velvety, and surprisingly filling, so I usually keep the sides light. Here’s what I like to serve with it:
- A crisp arugula salad with lemon vinaigrette
- Warm crusty bread or garlic knots
- Roasted vegetables (zucchini or eggplant work well)
- A glass of chilled white wine or sparkling water with lemon
It also makes a great base for baked pasta dishes. I’ve used it with stuffed shells and even as a dip for mozzarella sticks when I had leftovers.
FAQs (Because I Know You’re Wondering)
Q: Can I use crushed or diced tomatoes instead of whole?
A: You can, but the texture won’t be quite as silky. Whole tomatoes break down beautifully as they simmer, giving the sauce a smoother consistency.
Q: Is this kid-friendly?
A: Absolutely. It’s mild, creamy, and not at all spicy. If your kids aren’t fans of chunky sauce, just blend it before serving.
Q: Can I make it ahead of time?
A: Yes! I store it in the fridge for up to 4 days or freeze it in batches. It reheats like a dream.
Q: What kind of butter should I use?
A: I stick with unsalted butter so I can control the salt levels, but you could use salted in a pinch—just taste before adding more salt at the end.
Q: Can I blend the sauce?
A: Definitely. If you like ultra-smooth sauce, just use an immersion blender or regular blender (careful with the heat!) before tossing with pasta.
Why You Need This Sauce in Your Rotation
This recipe reminds me that comfort food doesn’t have to be complicated. It’s rich without being heavy, and somehow tastes both nostalgic and elevated. Best of all, it turns pantry staples into something that feels thoughtful and homemade.
If you’re short on time, money, or energy—but still want something that tastes like it came from a cozy Italian kitchen—this is your new go-to. Whether you’re feeding your family or just yourself on a weeknight, this sauce delivers every time.
This 3-Ingredient Pasta Sauce Is Blowing Up Online — Here’s How to Make It
Ingredients
- 2 cups canned whole tomatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
Instructions
- In a saucepan, heat the olive oil over medium heat.
- Add the canned whole tomatoes (with juice) and salt to the pan.
- Using a wooden spoon, crush the tomatoes gently while they cook.
- Simmer the sauce for about 30 minutes, stirring occasionally, until it thickens.
- Serve hot over your favorite pasta.
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