Kelsey recently posted about Giada‘s three favorite quick and easy pasta sauces, which got me thinking: what are mine?
2. Raw Tomato Sauce: Nothing is fresher and more simple than diced ripe tomatoes tossed with garlic, basil and good olive oil.
BUT, unless you’ve got roasted or ripe tomatoes on hand, or the 30 minutes you’ll need to roast or chop, these sauces aren’t as quick and easy as my last favorite:
3. Buttered Cherry Tomato Sauce
One pan, some butter, cherry tomatoes and 10 minutes. Any time of year.
This is delicious with plain pasta or ravioli. It also combines well with fresh ricotta, peas, spinach, garlic, sausage, prosciutto… you get the point.
While I make this as a family meal every once and a while, I especially love pulling it out on date night. It’s prefect for leaving with the sitter. Or, if your sitter cooks, tell her—or him—how to make this. Anyone can do it!
Buttered Cherry Tomato Sauce
make enough for about 1 lb pasta
2 pints cherry tomatoes
4-6 Tbsp butter
salt & pepper
1. Melt butter in a large frying pan over medium heat. Use less butter if making a smaller package of pasta or using pasta that does not totally absorb butter (like fresh pasta), use more if making a full pound of dry pasta.
2. Add tomatoes and cook for about 10 minutes, until some of the tomatoes pop, releasing their juices to combine with the butter. Season with salt and pepper.
*Note: When cooking pasta, reserve 1 mugful of the cooking water. You can some to all of this to help the sauce thoroughly coat the pasta. Finishing sauced pasta with parmesan also thickens the sauce and gives it a rich, satisfying flavor.