It takes a lot to get me to cook, and it was a very sweet little boy who inspired this meal tonight. After watching him struggle against sleep so that he could gaze into my eyes and finish his bottle, I felt compelled to make something from the heart.
As you know, the Lombardo Family Cookbook contains all of my "go to" recipes, but tonight I was looking for a meatless sauce. My mother in law had kindly given me an Italian cookbook as an early birthday present, so I pulled it out and tweaked the recipe based on what I had on hand. I threw in some ricotta cheese to make it nice and rich. Here is the recipe, which I'm sure you can improve upon.
Ingredients:
4 tbsp olive oil
1 onion, finely chopped
1 clove of garlic (though why stop there?)
1 lb tomatoes (I used canned)
1/4 cup Ricotta Cheese
salt and pepper to taste
basil to taste
1. Heat the oil, add the onion, and cook over medium heat until onions are translucent
2. Stir in the garlic and tomatoes with their juice. Add salt, pepper, and basil. Cook for 20-30 minutes
3. Add ricotta cheese, and re-season to taste. Toss with your favorite pasta, and enjoy!
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