Serves 4
2 lb romanitas
1 head whole garlic, peeled, sliced
1 bunch fresh basil
½ cup extra virgin olive oil
salt and pepper to taste
1 lb pork sausage (optional)
½ lb summer squash
1 lb of your favorite pasta
½ cup ricotta cheese
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MISE EN PLACE: Grill sausage and squash. Allow
to cool, dice in large pieces and set aside.
COOKING: Add all ingredients to a bowl (except sausage
and squash) and toss to coat. Pour onto a sheet pan a bake
at 400F until the skin of the tomatoes wrinkle. Remove
from heat and set aside.
Meanwhile, cook pasta as instructed and heat a large
sauté pan
on medium heat. When pasta is finished, add to sauté pan
with ½ cup of the pasta water. Add tomatoes, squash
and sausage. Toss to coat evenly and drizzle more olive
oil on top. Plate and garnish will a dollop of ricotta
cheese.
NOTES: Follow
the instructions above to roast the tomatoes. Add all
of the roasted vegetables to a food processor.
You can remove the skins of the tomatoes easily if you
wish by pinching the skins as you transfer them to the
food processor. Or you can use a food mill and avoid having
the pinch the skins. Heat sauce pan and add ½ cup
of your favorite red wine. Puree the tomatoes and transfer
liquid to the sauce pan. Cook on medium heat, stirring
frequently to avoid scorching the pan until it reaches
your desired consistency. Season with more fresh basil
(chopped), salt and sugar to balance the acidity if desired.
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