Splendid Table's Pasta with Tomatoes

Resting the sauce before serving supposedly enhances the flavor; I don't know about that, what I do is this sauce was exceptional.

olive oil
1/2 onion, minced
pinch dried rosemary
6 fresh basil leaves, chopped
sea salt and freshly ground black pepper
hot red pepper flakes, to taste
3 cloves garlic, thin sliced
about 1 lb fresh tomatoes
1/4 t sugar
hot cooked pasta
parmesan cheese

Drizzle a large frying pan or Dutch oven with oil over medium heat. Add onions, rosemary, basil, salt, pepper and hot pepper flakes. Sauté onions til they soften, about 5 minutes.

Increase heat to medium high. Stir in garlic, tomatoes and sugar. http://media-files.gather.com/images/d272/d933/d745/d224/d96/f3/full.jpg
Cook, stirring often, til sauce is thickened and tomatoes are incorporated. Taste and adjust as desired.

Remove sauce from heat, cover, and let stand 15 minutes.

At this point, either leave sauce as is (like I did) or strain or puree til smooth.

Toss pasta with sauce and a little cheese and serve. I served mine with a thick slice of buttered rustic Italian bread.http://media-files.gather.com/images/d271/d933/d745/d224/d96/f3/full.jpg

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