Skip to content

Harvest Season

Some pix from yesterday’s market…


Pasta con sugo di pomodoro

The sauce is really simple and you can prepare it while the pasta cooks. Heat some olive oil in a sauce pan, add chopped onion and fry for three to five minutes or until it caramelizes. Add one or two cloves thinly sliced garlic. When garlic is golden brown, add one cup diced tomatoes. For this recipe, I used three heirloom tomatoes. Freshness is of paramount importance. You want to be able to experience them at their fullest. Add a pinch of salt and some black pepper. Cook for about five more minutes, stirring occasionally or until the sauce base becomes slightly thickened. The tomatoes should still retain some substance. Add a handful of chopped parsley or basil. Check seasoning. Drain pasta and fold into sauce. Toss together and serve immediately, passing cheese at the table.

3 replies »

What's your opinion?

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

In the Pantry

%d bloggers like this: