This irresistible four-ingredient recipe that requires about as much effort opening a can of Spaghetti-Os — but delivers much more impressive results. What happens beneath the lid of this medium-sized stock pot is nothing short of alchemy: a generous amount of butter smoothes the acidic edges of the tomato, resulting in a delicate, opulent sauce that calls for a simple vehicle of pasta and absolutely nothing else. The Amateur Gourmet sang this recipe's praises in the early days of food blogging — he threw in a few cloves of garlic for extra flavor. Steamy Kitchen suggests using salted butter and well-salted water for boiling pasta; Smitten Kitchen liked it best without any parmesan added. Food 52's Genius Recipes column called it "the most famous tomato sauce on the internet" and offers a version made with milled fresh tomatoes.