Spaghetti With Fresh Tomato Sauce

This simple, fresh sauce should be made with the ripest tomatoes and can be tossed with just about any pasta shape. Basil is the most traditional herb used to finish the sauce, but chopped Italian parsley, oregano, or thyme can also be added. Up the protein by stirring in small chunks of fresh mozzarella just before serving.

Makes 4 servings

4 large, ripe local tomatoes
3⁄4 pound penne, dry
1⁄4 cup olive oil
2 garlic cloves, peeled and thinly sliced
1⁄3 cup white wine
Salt, to taste
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
4 tablespoons grated Parmigiano-Reggiano or Grana Padana (optional)

Core the tomatoes and cut an X on the bottoms. Bring a large saucepan of salted water to a boil. Add the tomatoes and cook until their skins loosen, about 1 minute. Using a skimmer, remove the tomatoes from the water. Place them under cold water to cool and pull off their skins. Cut the tomatoes in half, discard the seeds, and dice.

Season the cooking water with salt, add the pasta, and cook until the pasta is al dente, about 8 to 12 minutes depending on shape and brand.

While the pasta is cooking, prepare the sauce. Place the olive oil and garlic in a large sauté pan or medium saucepan and cook over medium heat until the garlic turns golden, about 1 minute. Pour the wine in the pan and continue cooking until it has almost completely evaporated. Add the tomatoes, lightly crushing them with a wooden spoon. Season with salt. Simmer for 5 to 7 minutes, until the sauce thickens slightly.

Drain the pasta. Add the pasta and the herbs to the pan with the sauce. Toss or gently stir to combine. Serve immediately; sprinkle with Parmesan cheese, if desired.

TD&N Nutrient Analysis: Calories: 463; Total Fat: 16 g; Saturated Fat: 2 g; Polyunsaturated Fat: 2 g; Monounsaturated Fat: 10 g; Cholesterol: 0 mg; Sodium: 4 mg; Carbohydrates: 65 g; Fiber: 2 g; Protein: 11 g

— Recipe by Laura Pensiero, RD