I also had a serious time trying to find fresh pasta. Everywhere I go I can find fresh raviolis and tortellinis galore, but never any noodles. Eventually I found it at our local(ish) farmers-type market grocery store, Sprouts. I wish Utah Valley was more into eating fresh and good quality food.
|According to Joe, who served a mission in Italy, it's totally uncouth to |
put grapes on your plate, but I don't care.
modified from a recipe I think I got from Take Home Chef about 6 years ago
2 T olive oil
1 medium onion, chopped/diced
3 cloves garlic, chopped/diced
2 cans (they're large, I forget the size) whole, peeled tomatoes, drained and crushed by hand, juices reserved
1 tsp salt
1/4 tsp pepper
1 cup fresh grated/shredded Romano cheese (I could only find a three-cheese blend that was primarily Romano)
1/4 cup fresh basil leaves, torn into pieces
1. Heat oil in a large saucepan over medium-low heat.
2. Add onion and garlic and cook until vegetables are soft, about 5 minutes.
3. Carefully add tomatoes and about 3/4 cup of the reserved juices. Season with salt and pepper. I also added about a half a tablespoon of white sugar and a half a tablespoon of brown sugar to offset the tomato's bitterness, but that is optional.
5. Simmer for 20-30 more minutes. Periodically stir with a wooden spoon (because everything tastes better when it's stirred with a wooden spoon), breaking up and squishing tomatoes and adding reserved juices as needed, until it's all in.
6. About ten minutes to the end, stir in the cheese, adding it slowly in small amounts until it's all stirred in. Break up any clumps of cheese.
Oh, and we had pie for dessert. Delicious pie.