Sounds fancy, doesn’t it? But this fresh pasta sauce uses the flavours of the season and is SO EASY. I served this along with a generous helping of endive salad (thanks to my friend, Barb, for her donation from her garden) with red peppers and walnuts, for an added nutrient boost. Here’s how I made the sauce’which you can make a large pot of and freeze the rest:
Cook rigatoni according to package directions. Meanwhile, roughly chop a few tomatoes, discarding the seedy wet bits. Heat a little olive oil in a saucepan, and add crushed garlic and a finely chopped onion. When they’re soft, add the tomatoes. Simmer on low heat, covered, about 15 minutes, stirring occasionally and adding fresh herbs like rosemary, basil or oregano (I use all three). If it seems a bit runny, add one small can of tomato paste. Add a teaspoon of sugar (to cut the acidity of the tomatoes) and salt and pepper to taste. Stir cooked and drained pasta into the sauce and serve topped with parmesan.
Does your family have a go-to sauce recipe? Feel free to share it in the comments below!