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.