Just because you work long hours and you're tired when you come home doesn't mean you have to eat pre-packaged food. This simple dinner takes about half an hour to cook. We probably eat this or a variation at least once a week.
Start with four or five tomatoes. We get all of our winter produce at Golden Natural Foods. Bi Rite also has good produce in the winter. Of course, it tastes better with tomatoes from a farmer's market when they're in season. Cut the tomatoes in half and de-seed them. Puree tomatoes in a blender or food processor.
Saute whatever veggies you have on hand. Last night, I used shallots, carrots, and corn sliced off the cob. Saute until the shallots are brown but not burnt. Add in the tomato puree. Add some white or red wine, a little balsamic vinegar, and salt and pepper. Let the tomato sauce simmer for ten or fifteen minutes, stirring occasionally. The goal is to let the sauce reduce until it is thick.
While the sauce is reducing, boil some water for pasta. Fresh pasta is best, but we often use frozen ravioli or gnocci from Golden. Be sure not to overcook the pasta like I always do.
When the pasta is ready, mix into the sauce on low heat until it is evenly distributed in the sauce. Plate it up and garnish with some grated Parmigiano-Reggiano. This may seem expensive, but a small block lasts a long time and it's much better than the stuff in the green can. For a little extra heat, you can add a minced Serrano chili to the sauce while it's reducing, with a little left over for garnish.
Serve with some fresh bread and a simple green salad. You can make an easy vinaigrette with olive oil, balsamic vinegar, and a little dijon mustard.
Had this sauce last night
Balsamic vinegar, wow!
Ragu, eat my shorts.