Here’s my take on Kathrin’s Quick Sugo, a “Dinner Winner” that is easy to prep, easy to make, and easy to share. Use the best tomatoes you can find, mixing and matching what’s fresh, and if you have some beautiful heirlooms in fall colors, make sure to include them. The sauce won’t be as red as you may be accustomed to, but they are delicious lightly cooked like this. The recipe calls for 4 to 6 tomatoes, but don’t be shy about adding more if you have them, and some additional garlic works beautifully if you like the flavor. Come and cook with us!
1 lb of pasta
3 to 4 cloves of garlic, sliced, chopped or minced
1 medium onion, chopped
4 to 6 fresh medium tomatoes (at the height of the season is best), coarsely chopped
A few basil leaves
1/2 cup of white wine, or white vermouth, optional
In a big pot, boil 4 to 6 quarts of water for the pasta (and for peeling the tomatoes if you choose to do this).
If you are peeling the tomatoes, add them to the hot pasta water; after one to three minutes, fish out the tomatoes. The skins will break easily, and you can peel them before chopping.
Heat two to three tablespoons of oil in a large saute or frying pan over medium heat.
Add onion, saute until translucent (five minutes) stirring frequently. Add garlic and saute briefly, one minute.
If you are using the white wine or white vermouth, add here and cook stirring until some of the liquid has evaporated and the alcohol has burned off.
Add chopped tomatoes and a few basil leaves, stir.
Cook for ten minutes over low heat, covered.
While the tomatoes are cooking, add pasta to boiling water and cook, until al dente.
Drain cooked pasta, add to pan of tomato sauce, mix well combining sauce and pasta thoroughly.
Serve immediately with a generous helping of parmesan or pecorino cheese and a little olive oil.