Fresh Tomato Blender Sauce

By peridot728

Ingredients

• Makes 3 cups sauce, enough for 1 pound of pasta for 4 to 6 people
• 1-1/2 pounds plum or Roma tomatoes (5 to 6 tomatoes), coarsely chopped
• 2 cloves garlic, peeled and coarsely chopped
• 3 tablespoons olive oil
• 3 tablespoons coarsely chopped fresh basil leaves
• 1/2 teaspoon kosher salt
• Pinch red pepper flakes
• 1 pound dry pasta, such as casarecce, gemelli, angel hair, or linguine
• Fresh ricotta cheese or grated Parmesan cheese, for serving

Preparation

Step 1

Place the tomatoes and garlic in a stand blender and blend until chunky, about 10 seconds. Continue blending, slowly streaming in the olive oil, until the mixture is smooth, 20 to 30 seconds more. Transfer to a large bowl. Stir in the basil, salt, and red pepper flakes.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain, transfer it to the bowl of tomatoes, and toss to combine. Taste and add more salt or pepper as needed. Serve immediately in shallow bowls, finished with a dollop of fresh ricotta or grated Parmesan.

Recipe Notes:

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Make ahead: The sauce can be make up to 1 day ahead and stored in an airtight container in the refrigerator. Let it come back to room temperature before using.