It’s pasta week! I guess. Haha. I just noticed that this is my third pasta post in a row this week. Whoops! I promise there will be a little more variety next week! That said, I’m a pasta gal, and I never get sick of it. That Atkins diet business would have never worked for me. I whipped this up the other week for a last minute mini dinner party with our neighbor friend. We brought the pasta, she made some lovely greens and it was all from whatever we had in our fridges. Luckily, I’d had a hankering for ricotta last week, so I was all set for this beautiful, rich and delicious simple red sauce.
the wednesday chef’s best spaghetti sauce you’ll ever have
via a cup of jo
28 ounces canned whole peeled tomatoes (San Marzano, preferably)
2 cloves garlic, minced
2 tablespoons olive oil
salt to taste (I added 2 teaspoons)
12 ounces pasta (Penne works well)
1 cup whole milk ricotta
Put the tomatoes, garlic and olive oil in a heavy saucepan over medium heat. Add salt to taste.
Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 30 minutes. Stir occasionally, crushing the tomatoes against the sides of the pan. While the sauce is cooking, cook the pasta in salted water until al dente. Then, in a serving bowl, combine the drained pasta with the tomato sauce — but, before mixing it all together, add a big dollop of fresh ricotta (calculate a scant 1/4 cup per person). Working quickly, mix the cheese, sauce and pasta together until you have a pink sauce that’s fragrant and creamy and delicious, then serve immediately (passing grated Parmigiano at the table).