Typically, us Italians eat Sunday Sauce and Meatballs on Sunday. My husband worked overtime today and I had a realllly busy day of laying on the couch with my dogs so, I went for a simple, yet amazing dish tonight. My easy peasy Sunday Sauce.
One of my favorite sauces is a fresh tomato sauce. It’s so easy, tasty, and light! Perfect for summer actually. Today, I modified that recipe to winterize it by adding some ricotta.
Winter Fresh Tomato Sauce with Pasta
4-5 gloves garlic smashed
6-8 Medium sized tomatoes. ( I prefer Tomatoes on the vine)
1/4 cup of good EVOO
3-4 stems of fresh basil whole and 2-3 stems chopped
1 cup of fresh grated Parmesan (or more)
1/2 cup ricotta
Salt and Pepper
Cook pasta in large pot with salted boiling water. Remove the pasta 2 minutes before box cooking directions and reserve 1 cup of pasta water.
Grate your tomatoes till there is nothing left but the skin. Using a box grater with large holes is easiest. Grating the tomatoes will give your sauce a light texture.
Heat EVOO in a large skillet adding the garlic and whole basil when the oil is hot. Cook until fragrant. (Aprox 2 mins)
Add grated tomatoes, salt, and pepper to pan.
Cook for 5-8 minutes on a medium heat.
Remove the garlic and whole basil.
Stir in the ricotta.
At this point, taste your sauce. If it is a little bitter, add in a pinch of sugar to cut the bitterness. Sometimes this happens when the tomatoes are not ripe enough.
Add the pasta followed by the grated parmesan.
If the sauce is too thick, add some pasta water.
Serve with a dollop of ricotta, diced basil, and some fresh grated parmesan on the top.
My advice: If you really need some protein in your meal, add some diced pancetta. Brown it prior to adding the basil and garlic and then follow the rest of the steps listed above.
Oh baby, you are gorgeous!! <3