This quintessential summer sauce is luscious atop any pasta. I also like it over cheese ravioli. Serve it alone or topped with grated Pecorino Romano or ricotta salata cheese. Ricotta salata is a sheep’s milk cheese (Pecorino Romano is also made from sheep’s milk) and is perfect for grating onto a sauce or cubed for a salad. You can buy it in the cheese section of most markets. For a complete dinner, I like to pair this pasta dish with a simple arugula salad tossed with chickpeas, lemon juice, and extra-virgin olive oil. I’d serve a lovely rosé wine with this dish, too.
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