Pasta with Roasted Sun Gold Tomato Sauce
Cherry tomatoes are roasted on a sheet pan and then cooked down with garlic, a pinch of sugar, and olive oil until the liquid has thickened for this quick, fresh tomato sauce. Use Sun Gold tomatoes for a stunning orange sauce; if they're not available, use any small, sweet cherry tomatoes you can find.
Pesto alla Trapanese
For some reason baffling to me, Pesto alla Trapanese flies a bit under the radar in comparison to its northern Genoese cousin, which is deliciously laden with perfumy basil, salty cheese, and grassy olive oil. But I promise you this Sicilian-inspired pesto is just as noble and worthy of recognition. Not surprisingly, tomatoes, which grow bountifully all over the Italian south, are the foundation of this herb-driven sauce. Native to Sicily, the Pachino tomato varietal that’s typically used for this dish is small and round (and most reminiscent of what we call cherry tomatoes). In Hudson, New York, these petite, orb-like jewels start to arrive at the market towards the end of June, and aside from buying pints to pop while I shop, I know just what to do with them—this recipe is their time to shine.This no-cook sauce swaps almonds for pine nuts and comes together quickly with the help of a food processor. The pesto can be assembled while the pasta water comes to a boil, enabling you to get dinner on the table in no time. While basil is traditionally used, I like to add mint and parsley for complexity. You can certainly also use herbs such as oregano or rosemary, but I recommend treading lightly if you do; they can be overpowering. The best part about this dish is that it works just as beautifully warm as it does at room temperature, so it’s great for summer entertaining. I find it works well as a main course but makes an equally good companion to grilled chicken, fish, or pork.To drink with it, I recommend something red and chillable, preferably from the same region. We are in Sicily, after all, so why not stay awhile? Try wines from Cerasuolo di Vittoria, the only DOCG on the island, which is a strict blend of Nero d’Avola and Frappato. Or a straightforward Frappato, which is juicy with great minerality and sips best after a 30-minute ice bath. Whatever’s in your glass, I hope you’re sitting outside somewhere in the sun and toasting the fact that summer has finally, finally arrived.
Tomato Sauce Recipes
Basic marinara sauce is made with just tomatoes, garlic, herbs and onions, but we love to add everything from kimchi to curry powder. Curry seems like an odd addition to something as traditional as marinara, but if you love spicy food, this dish will be a new favorite. Whether you're looking for a classic Italian dish, a no-cook appetizer or a new take on a favorite, these recipes are perfect any time of year. Here, eight twists on tomato sauce from marinara to pomodoro.
Alfredo Sauce Recipes
Alfredo sauce, a heavy cream sauce made with Parmesan and butter, is a popular companion to fettuccine but is also delicious in lasagna. The sauce in this dish takes just a few minutes to make, combining melted butter and Parmesan with flour and milk for a super creamy alfredo. Layer it in between lasagna noodles (you can also add spinach or cooked chicken if you like), and bake in the oven until the filling is bubbly. If you’re deterred by the traditional heaviness of this dish, try a lighter recipe that uses ricotta cheese instead of heavy cream—add asparagus or spinach to make it a perfect springtime meal. Here, six ways to eat alfredo sauce.
Puttanesca sauce is traditionally served with spaghetti, and is a southern Italian dish made with typical ingredients like toamtoes, olive oil, anchovies, olives, capers and garlic. The sauce became popular in the 1960s, and there are numerous variations of puttanesca. The Neapolitan version is prepared without anchovies, and often adds chili peppers. We like to layer puttanesca sauce into cheesy lasagna, serve it with seared tuna, and toss it with penne and salmon. Here, our favorite ways to use puttanesca sauce.