Though I’m reluctant to use out-of-season, commercially produced fresh tomatoes in a sauce, tomatoes from hothouses are a decent alternative. I sometimes dice up such a tomato for a quick skillet sauce, where the texture and color of the flesh are enjoyable, giving a dish acidity and freshness. A good example is the Sauce of Anchovies, Capers, and Fresh Tomatoes on page 91. Here is an even simpler one, for which a ripe market tomato will do, even in winter. Try this simple sauce with Shrimp and Tomato Ravioli (page 182), or tagliatelle, or capellini.
Ingredients
Preparation
Step 1
For 1 1/2 pound of pasta, dice up a cup or so of tomato pieces (without seeds—or skin, if you are willing to peel the tomatoes). Slice 3 plump garlic cloves. Shred 2 tablespoons of fresh basil.
Step 2
Toast the garlic slices in 2 tablespoons of extra-virgin olive oil for 1 minute in a fairly large skillet. Scatter in the diced tomato, sprinkle on a pinch of salt and a pinch of peperoncino, and toss the pieces for 1 more minute, just barely cooking them. Turn off the heat and stir in the basil leaves and the cooked pasta with 3 or 4 tablespoons of the pasta water. Toss all, then add grated cheese—Parmigiano-Reggiano, Grana Padano, or Pecorino Romano.
