If you’ve been following me for a while, you’ll know that I am all about no-fuss, quick, simple, easy, and most importantly delicious recipes that take no time at all.
I don’t want to stand in the kitchen for hours on end doctoring a sauce or measuring the ingredients for a fluffy light cake that will then require another 3 hours to cool before I need to spend 2 more hours icing and decorating it.
I’m all about the imperfect dice. I prefer an irregular chop using the best quality ingredients at their peak with an overly generous drizzle of olive oil and tons of fresh spices and herbs.
Then I am happy to let them jacuzzi and marry in the oven till all the sugars come to the surface and caramelize.
Enter stage left…. THE WORLD’S BEST AND EASIEST PASTA SAUCE.
Nothing more than a few chops, sprinkles, and a toss halfway, and you are done.
You can serve it chunky (my personal preference) tossed with your favorite pasta cooked al dente (natch!)… It’s a cardinal sin in Italy to overcook your pasta.
Or you can puree it if you like a smoother sauce. Keep some HOT pasta water and add it along with grated aged parmesan to turn the sauce into silky creamy perfection without the cream.
It’s also perfect to serve alongside grilled meat, chicken, or fish. Or with some warm freshly toasted crostinis. Or another personal favorite. On a bed of radicchio and arugula.
Place the lettuce on a flat platter and top with the room temperature sauce. Dot with high-quality burrata (fior de latter aka the top of the cream) and scatter with fresh basil, salt, pepper, olive oil, and balsamic.
Pair with some gorgeous vino and you are done…It’s so versatile and I cannot wait to see how you enjoy it. Remember to tag me @themelissamayo with your dishes.
You can also find my all-time favorite dairy recipes in my cookbook “The Milky Way”. It’s jam-packed with over 60 dishes guarantee to wow your guests this chag.
Buon appetito xxx MM
Yummiest Easiest One Pan Pasta Sauce
- 4 cups of golf ball size vine ripe tomatoes halved ****
- 1 cup of marinated artichokes
- 1 large/ 2 small red onions cut into slivers
- 1 TBS dried basil
- 1 TBS dried rosemary
- 1 TBS dried thyme
- 1 TBS dried oregano
- 4 cloves of garlic smashed and finely chopped (no bottled garlic)
- 1/3 good quality Italian olive oil
- ¼ cup of red wine vinegar
- 1 TBS brown sugar
- Coarse salt and fresh ground black pepper
- Freshly grated parmesan cheese or burrata
- Fresh basil leave to garnish
- Good quality Italian olive oil to finish
Preheat the oven to 450 F/ 225 C
Chop all the veggies into large chunks and lay on a baking sheet one layer thick. If you double the recipe use a second baking sheet.
Season with the spice and drizzle with olive oil and vinegar. Use your hands to massage the veggies so they are evenly coated.
Place in the oven on the middle rack. Cook for 30 minutes and shake the pan. Cook for another 15 minutes (or until most of the liquid has evaporated).
Allow the sauce to cool slightly. Garnish with some fresh basil.
Serve with pasta, crostini, meat, fish chicken, or as a salad (see notes above) and another drizzle of good Italian olive oil.
This sauce keeps well and can be made ahead of time and reheated. *** If you find bigger tomatoes quarter them and if you are using cherry tomatoes keep them whole.
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