• 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.