We did have some of the slow roasted tomatoes I made this past Sunday, as well as a can of whole plum tomatoes. So I decided to make some pasta. It turned out really well, and we also made some garlic bread.
Saute half an onion and two smashed garlic cloves along with some red pepper flakes (we used about 1/4 teaspoon) over medium heat for about 8 minutes.
Add the can of plum tomatoes and break up the tomatoes with your spoon. I also happened to have some fresh thyme, so I added that along with salt and pepper. I let that saute for about 15 minutes and then added three chopped slow roasted tomatoes, along with about a teaspoon of leftover pesto (why not?). Let that simmer for another 10 minutes or so and then I mashed the tomatoes and sauce with a potato masher. An immersion blender would also work, but I was too lazy to get it out of the back of the cabinet.
Oh, cook the pasta while all this is going on. Save your pasta water!
Once the pasta is done, drain it but don't rinse. Then add back to the big pot you cooked it in. Add the ricotta (we used maybe 3/4 cup) to the sauce and stir to combine. then toss the sauce with the pasta and add 1/2 cup or so of pasta water.
Serve and sprinkle with Parm. YUM. Sop up all the sauce with the garlic bread.
