While there’s a place for slowly simmered red sauce, I love how quickly this version comes together, enriched with extra virgin olive oil and ricotta cheese.
Ingredients
- Coarse sea salt
- 3 tablespoons extra virgin olive oil, plus more for drizzling
- 1/2 cup grated yellow onions
- 4 cups cherry tomatoes
- 3 garlic cloves, finely chopped
- 2 fresh basil sprigs
- 1 teaspoon sugar
- 1/4 teaspoon crushed red pepper flakes, more to taste
- 1 pound farfalle or another pasta of similar size
- 1/2 cup ricotta cheese
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
Directions
Step 1
Bring a large pot of water and a tablespoon of salt to a boil just before you start the sauce.
Step 2
Heat a large skillet over medium-high heat. When hot, add the olive oil, onions, and a sprinkling of salt. Cook until the onions become translucent. Add the cherry tomatoes, garlic, basil, sugar, and crushed red pepper, and sauté until the tomatoes burst, stirring constantly. Put the pasta in the boiling water at this point and cook until al dente, according to package directions.
Step 3
Continue cooking the tomatoes for a few more minutes, just until their liquid starts to reduce. Allow to cool slightly, then transfer to a high-speed blender and process to a smooth sauce, about 30 seconds (start at a low speed and increase gradually to avoid splatter). Pour the sauce back in the skillet and, over medium heat, stir in the ricotta.
Step 4
Use a large Chinese strainer to transfer the pasta to the skillet and coat with the sauce. Ladle into deep bowls, sprinkle with the Parmigiano-Reggiano, and drizzle with olive oil.
Yields 4 to 6 servings