I make this lovely, light, late summer, early fall sauce every year with my own sage & plum tomatoes. The sage really works with the sweetness of the tomatoes. I really like to make homemade spaghetti or tagliatelle for this yearly treat, but when there is a time crunch, I use really good dried long pasta.** One of our favourite shapes is chitarra, a square shaped spaghetti. Some brands are made with eggs & some are made using only water & flour, either would work well. It’s vegetarian too, a really good thing! The sauce can be made a day or so ahead.
¼ cup EVO
2 small carrots, finely chopped
2 garlic cloves, finely chopped
1 medium onion, finely chopped
4 lbs. plum tomatoes, seeded** (see below) & coarsely chopped
60 fresh sage leaves tied into 2 bundles with kitchen string
1 tsp. salt
4 egg pasta dough** or 1 lb. dried pasta
3 Tbsp. unsalted butter, room temperature (imported Italian if you’re lucky or cultured butter)
Freshly ground black pepper
Heat EVO in a heavy large saucepan over medium heat; add carrot, garlic & onion & sauté until soft, 5 – 10 minutes. Add seeded tomatoes, sage & salt; cover & simmer 20 minutes.
Remove sage & reserve. Cool the sauce for 20 minutes then, puree in a processor or blender, in batches. Return the puree & sage to the saucepan and simmer over low heat until slightly thickened, approximately 10 minutes. Remove from the heat. Remove the sage to a bowl. Press out any juices from the sage & add the juices to the simmering sauce (The sauce can be prepared 1 hour ahead & reheated when required.
Bring a large pot of water to a boil. Add 1 Tbsp. salt; add the pasta; cook until al dente. For fresh pasta, test after 1 minute, continue cooking as necessary. For dried pasta follow cooking times on the package, testing pasta 2 minutes before stated time.
Meanwhile, return the sauce to a simmer, add the butter & pepper.
Drain pasta thoroughly, add to sauce & toss over low heat until well coated. Place in a heated serving bowl and serve immediately.
To seed the tomatoes, cut each in half, then squeeze out the seeds or remove with a small spoon.
If you would like to see recommendations for pasta brands I like, please see my Kitchen Tips.
If you would like to make your own pasta, please go to Food Processor Or Stand Mixer Pasta Dough.