Message from Maggie:  We are back from our vacation and its time to revisit those tomatoes from our garden.  As you know, we froze them before leaving and today I used them to create a summer sauce.  I adapted this recipe from one Giada is famous for- see here.

Ingredients:

• 4 ounces pancetta, diced
• 2 tablespoons olive oil
• 1 onion, chopped
• Sea salt
• 2 garlic cloves, minced
• Pinch dried crushed red pepper flakes
• 28 ounces of fresh tomatoes (Note: I defrosted mine and then diced, but you could also use canned diced tomatoes)
• 1/3 cup tomato puree
• 1 pound fresh pasta (Note:  If you live in DC look no further than Eastern Market Grocery- inside at Eastern Market.  They have 15 flat pastas including gluten free as well as fresh sauces, raviolis, gnocchi, and gourmet groceries.)
• Grated Parmesan (optional)
• 3 leaves basil, chiffonade (Note:  Need a tutorial?  See here.)

Instructions:

1. Add the pancetta to a heavy large skillet over medium heat.
2. Add olive oil and saute until golden brown, about 8 minutes.
3. Add the onion and saute until tender, about 5 minutes.
4. Season with salt.
5. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds.
6. Stir in the fresh diced (or canned diced) tomatoes and tomato puree.
7. Simmer uncovered over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes.
8. Season the sauce with salt, to taste.
9. Meanwhile, boil the fresh pasta according to package instructions.
10. Drain pasta.
11. Toss the pasta with the sauce in the skillet.
12. Toss with the cheese.
13. Season with salt, to taste.
14. Sprinkle with basil.

Makes six servings.

Photographs:

Allergens:

• Make this recipe dairy free by omitting the cheese.
• Make this recipe gluten free by using gluten free pasta or substituting zucchini or squash noodles.
• This recipe is nut free.

Nutrition information: