Maccheroni al Pomodoro con Ricotta Salata

45 minutes
  • 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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  1. Puree the tomatoes in a blender or pass them through a food mill.
  2. In a large skillet over medium heat, sauté the onion in the olive oil until golden. Add the tomatoes, and salt and pepper.
  3. Reduce heat and simmer for about 20-30 minutes, until reduced.
  4. 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.
  5. Serve immediately with a generous sprinkle of ricotta salata.

Ed's Review

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, 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.

Buon Appetito!

Edwin Garrubbo

4 thoughts on “Maccheroni al Pomodoro con Ricotta Salata”

  1. How I wish I could dance along Arthur Avenue with you, Fred Astaire and Cole Porter supplying the dance steps and accompaniment. Your text mentions a world of lost authenticity; and I thank you Ed for helping many of us reclaim it! I notice you do not indicate garlic in this recipe. Mamma mia, a tomato sauce without garlic, is that possible? But, as always, I will follow your recipe, singing as I prepare this delightful dish.

    • Hi. I went to calandra’s cheese shop! 2314 Arthur Ave, Bronx, NY 10458 But there are others! Like Casa della Mozzarella!


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