For those who like simple fresh preparations.

butter and tomato pasta sauce

The comparison between this dish and the marinara sauce from Naples
immediately shows the difference between southern and northern Italian
cooking styles. Where southern Italian cooking proposes a tomato sauce
rich in the taste of garlic and oregano, the northern cooking offers
the rich and smooth taste of butter and onion.

3 tablespoons butter
3–4 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
salt and pepper
2 lb (approximately 1 kg) very ripe fresh tomatoes, peeled and puréed
4–5 fresh basil leaves
1 lb (450 gr) pasta (penne, spaghetti, or 1/2 lb-250 gr fettuccine noodles)
1/2 cup (75 gr) parmigiano reggiano cheese, freshly grated

In a medium-size saucepan, place the butter and olive oil. Turn the heat
to medium.
As soon as the butter starts foaming, add the onion, salt, and pepper.
Sauté until the onion becomes soft and translucent.
Add the tomatoes and basil leaves.
Cook uncovered over medium heat for about 20–25 minutes, stirring
frequently. Cooking time may vary depending on the type and ripeness of
the tomatoes.
Cook the pasta in abundant salt water following manufacturer’s
instructions. Taste for readiness from time to time, until al dente
(firm but not too soft or overcooked). Drain and transfer to a bowl.
Top with the sauce and the cheese, toss, and serve immediately.

Tomatoes can be 50-50 red and yellow for a milder sweeter taste and
yellower color. Always use fresh ripe tomatoes in this dish. No canned
tomato or tomato paste compares with it. Use minimum 18 months aged
parmigiano cheese freshly grated.

I just updated my web-page www.annamariavolpi.com
with more STEP-BY-Step recipes. Among them how to prepare fresh pasta.
http://www.annamariavolpi.com/page28.html