For 4 servings:
Pomodoro Sauce:
2 12oz cans of San Marzano tomatoes
3 tbsp olive oil
3 tsp salt
3 gloves garlic- grated
2 tsp sugar
1 tbsp fresh basil
In a large pot pour the canned tomatoes and their juice. Turn heat to high and bring to a boil. Once boiling reduce heat to low and allow to simmer.
Add olive oil, salt, garlic cloves and sugar. Slimmer for about 20 mins until the sauce begins to sweeten, thicken slightly and has lost most of it’s acidity.
Taste test and add more sugar or salt if needed. Add fresh basil leaves and cook for 2 more mins.
Transfer the cooked tomatoes to a blender and blend for 30 seconds. If you like chunkier sauce, pour 3/4 tomatoes into the blender and reserver the remaining 1/4 to mix back into the blended sauce.
Pour back into the pot and allow to simmer until ready to serve (this allows the sauce to thicken a bit and grow richer in flavor).
OTHER INGREDIENTS:
1 bag Rigatoni pasta
1 c cherry tomatoes
1 tbsp olive oil
Pinch of salt
1 ball of burrata
1 tbsp fresh basil
Fresh cracked pepper
Preheat oven to 400 degrees F.
Fill big pot with water and bring to a boil.
Once oven is hot- place tomatoes onto a baking sheet. Drizzle with olive oil and a pinch of salt. Place in oven and cook for 15 mins until juicy and blistered- take out of oven and set aside.
Meanwhile, once water is boiling- add a large pinch of salt to the water and cook the Rigatoni as directed from the package (approx. 8-10 mins).
Once al dente drain pasta and place back into the pot.
Pour sauce over the cooked pasta, mix and plate. Add blistered tomatoes, fresh burrata, fresh basil, a drizzle of olive oil and fresh cracked pepper over the top.
Enjoy!