Description
This recipe is a light adaptation of the Lasagnette in Simple Fare by Karen Mordechai of Sunday Suppers. Lasagna noodles tossed in a simple tomato sauce and topped with plenty of parmesan and cracked pepper—this is a celebration of the simple things.
Ingredients
Scale
- Tomato Sauce
- 28 oz. can San Marzano Tomatoes (I prefer Muir Glen)
- 1/4 c. olive oil
- 2 tsp. kosher salt
- 1/2 tsp. pure cane sugar
- Pasta
- 8 oz. dried, flat lasagna noodles
- Garnish
- freshly grated parmesan reggiano
- a couple cracks of pepper
- fresh basil
Instructions
- Make the sauce. In a small saucepan, add the tomatoes, oil, and salt. Bring to a simmer over high heat, then reduce to a low simmer and cook for about 20 minutes, stirring occasionally. Add in the sugar and cook for an additional 5 minutes to help neutralize the acidity. For a smooth sauce, use an immersion blender or high-powered blender to reach desired consistency. Return to pan.
- Meanwhile, make the noodles. In a sauté pan filled 2/3 full of water, or a pan wide enough to fit the sheets of pasta, bring to a boil. Salt liberally before adding noodles. Cook according to package instructions until al dente. Once ready, add noodles into the sauce and cook for a second more before plating.
- To serve, plate 3 to 4 noodles. Garnish liberally with parmesan. Add a sprinkle of cracked pepper and fresh basil. Serve.
