1. Home
  2. Appetizers
  3. YUMMIEST EASIEST ONE PAN PASTA SAUCE

YUMMIEST EASIEST ONE PAN PASTA SAUCE

BOOKMARK

PRINT

DELICIOUS

Description

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.

//www.melissamayo.com/wp-content/uploads/2020/08/20200822_131956.jpg

Nothing more than a few chops, sprinkles and a toss half way 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 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

//www.melissamayo.com/wp-content/uploads/2020/08/20200822_142432-2.jpg

US (Imperial)

Print Ingredients

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

Instructions

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 the 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 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.

CHEF’S TIP
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.

SERVES 4-6

EU (Metric)

Print Ingredients

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

Instructions

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 are double the recipe use a second baking sheet.

Season with the spice and drizzle with the 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 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.

CHEF’S TIP
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.

SERVES 4-6

Ingredients

Choose a style:

x

NEW BOOK JUST
RELEASED!

Available to order on:

audio-book-cover-miracles-manifested