- Total Time: 45 minutes
- Yield: 4-6 1x
- 1 pound maccheroni (or penne)
- 1 can (28+ ounces) of Italian tomatoes, peeled, with basil
- 1 medium onion, finely chopped
- 1/2 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 ounces ricotta salata, coarsely grated
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- Puree the tomatoes in a blender or pass them through a food mill.
- In a large skillet over medium heat, sauté the onion in the olive oil until golden. Add the tomatoes, and salt and pepper.
- Reduce heat and simmer for about 20-30 minutes, until reduced.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente (about 2 minutes less than the package recommends). Drain it well and add it to the sauce, and then mix well over medium heat.
- Serve immediately with a generous sprinkle of ricotta salata.
I'm in heaven
And my heart beats
So that I can hardly speak
And I seem to find
The happiness I seek
When we're out together
Dancing cheek to cheek
Dancing cheek to cheek with a cannoli that is. I was humming this famous Sinatra tune on my recent discovery of Arthur Avenue in the Bronx. Who knew? Judging by the crowds, everyone knew but me. Little Italy in Manhattan is down to a few stores and restaurants compared to its former glory. Arthur Avenue, on the other hand, is a 1950 Italian-American time warp. On recent trip to the Bronx, I made a stop to visit my friends at Gustiamo.com, where I picked up a bag of Martelli maccheroni and a can of Gustarosso tomatoes. A few minutes away, on Arthur Avenue, I popped into a cheese shop for fresh ricotta salata, and them next door for bread and then next door for prosciutto.
It’s all about the ingredients. And with these… heaven.