Roma Tomato Sauce
Penne Pasta in a Roma Tomato Sauce
This recipe is quick, simple and delicious. If you catch yourself with an abundance of Roma tomatoes and less than an hour to get dinner on the table this is certainly a winner.
1/4 cup red onion, diced
2 cloves of garlic, finely diced
6 to 8 Roma tomatoes, ends removed and sliced in thin circles
12 to 15 fresh basil leaves
1/4 cup olive oil
1/2 pound penne, or similar pasta
kosher salt and freshly ground black pepper
parmigiano reggianno for topping
In a large pot heat some salted water to the boil. Add the penne and cook according to the package directions.
In a saute pan add the olive oil over medium high heat. When the oil is hot add the onions and saute for a couple of minutes. Add the garlic and saute on minute more. Reduce the heat to medium and all the tomatoes. On top of the tomatoes add the basil. The tomatoes will slowly release their liquid and the basil will become immersed in the sauce. Stir occasionally to make sure all the tomatoes cook through. After about 10 minutes the tomatoes will have lost their shape and turn into mostly liquid and pulp. Adjust the sauce with kosher salt and freshly ground black pepper.
Roma Tomato Sauce
Add about 1/4 cup of the pasta water from the pot with the penne. Drain the penne and add to the sauce immediately. Toss the pasta to coat evenly. Serve with a bit of parmigianon reggiano on top.