Noni’s Summer Sugo

This is will be my go to sauce for the next few months, when tomatoes are beautiful and delicious. In Italian, sugo simply means sauce. This is one of those simple sauces that captures the flavor of this season, where fresh produce is plentiful. Think vine ripened tomatoes,  garlic cloves, dry white wine, tomato paste, and handfuls of fresh herbs that come together to create a rich, rustic sauce perfect for any kind of pasta. Letting the tomatoes rest with salt beforehand draws out some of their moisture and concentrates their sweetness, creating a sauce that tastes like summer in every bite.

You will need :

4 ripe tomatoes, diced

4 whole garlic cloves

Olive oil

2 tablespoons tomato paste

½ cup dry white wine

1 handful chopped fresh parsley, oregano, basil, or a combination

Pinch of red pepper flakes

1 tbsp sea salt

½ pound cooked pasta

Grated Pecorino Romano or Parmesan cheese, for serving

Place the diced tomatoes in a bowl and season generously with sea salt. Let them sit at room temperature for a few hours to release their juices and deepen their flavor.

In a medium pot, generously coat the bottom with olive oil over medium heat. Add the whole garlic cloves and cook until lightly golden and fragrant.

Stir in the tomato paste and red pepper flakes. Cook, stirring frequently, until the tomato paste darkens slightly and caramelizes, about 5 minutes.

Pour in the white wine and stir well, scraping up any bits from the bottom of the pan. Cook until the mixture is smooth and blended.

Add the tomatoes. For a thicker sauce, drain off some of the accumulated tomato juice before adding them. Leave the juice in if you prefer a thinner sauce.

Stir in the chopped fresh herbs and bring the sauce to a gentle simmer. Cook for about 30 minutes, stirring occasionally, until the flavors have melded and the sauce has thickened. Use an immersion blender or a potato masher to blend the cooked softened garlic in with the tomatoes.

Add the cooked pasta directly to the sauce and toss until well coated.

Serve topped with additional fresh herbs and plenty of grated Pecorino Romano or Parmesan cheese.