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Pasta with Butter and Tomato Sauce (Pasta al Burro e Pomodoro)

2 cans (15 oz, 425 g each) whole peeled tomatoes, chopped, with their liquid 6 Tbs (90 ml) butter 1 onion, halved Salt and freshly ground pepper to taste 1 lb (450 g) pasta of your choice, cooked according to package directions Freshly grated Parmesan cheese for garnish

Combine all the ingredients in a pot, except the pasta, and bring to a boil over moderate heat. Reduce the heat and simmer uncovered until all the liquid has evaporated, 30 to 45 minutes. Discard the onion before serving. Ladle the sauce over the cooked pasta and serve with grated Parmesan cheese. Serves 4 to 6.