The Petittis spend a lot of time growing plants and helping people get the most out of their gardens. To take it one step further, AJ Petitti is sharing one of his favorite recipes – one that puts all of those amazing tomatoes to work! AJ first learned how to make this style of spaghetti sauce from his mother, Maria Petitti, and he learned even more during his travels abroad to Italy and from friends who are local chefs. And of course, he made it his own over time. At the end of the day, AJ loves this recipe because it’s all about using really fresh, red, ripe tomatoes, and the smooth flavors and silky textures that come alive as the tomatoes break down. Pair it with a hard Italian cheese, some crusty bread, a glass of Chianti or Sangiovese, and you’ve got a garden-fresh dinner that’s simple and delicious!
fresh from the garden
Tomato Sauce
ingredients
serves 2
½ lb. Spaghetti
1 qt. Cherry Tomatoes (the riper, the better)
4-5 Garlic Cloves, minced
3 Tbsp. Extra Virgin Oil
¼ – ½ tsp. Red Pepper Flakes
1 cup Dry White Wine
1 tsp Salt
1 tsp Black Pepper
4 Tbsp Chopped Basil
2 tsp. Parmigiano Reggiano, grated
directions
- Bring a large pot of water to a boil.
- Heat the oil in a large sauté pan over medium high heat. Add minced garlic and red pepper flakes and sauté until golden brown.
- Add dry white wine to the pan and cook for an additional 1-2 minutes.
- Add the tomatoes, salt, and pepper, and cook for an additional 3-4 minutes. Cover and reduce the heat to low. Cook, stirring occasionally, until tomatoes have blistered and are beginning to break down.
- Smash the tomatoes with the back of a spoon to further break them down. Remove the skins, if desired. (I prefer to remove the skins for a smoother, creamier sauce).
- Add 1 tablespoon salt to the pot of boiling water, followed by the spaghetti. Cook until halfway down (about 5-6 min.), then add the pasta to the tomato sauce. Save the pasta water.
- Add 1 ladle of pasta water to the pan to be absorbed by the pasta. Continue adding pasta water, as needed, 1 ladle at a time, until the pasta is al dente. Add the Parmigiano Reggiano to the sauce and remove from heat.
- Chiffonade the basil. Top the pasta with the basil and sprinkle with additional Parmigiano Reggiano. Serve with crusty bread. Enjoy!
