Cherry Tomato and Marjoram Sauce

This is great on Ricotta Gnudi.

In a pan, saute together

  • 1/4 cup olive oil
  • 1 TBL butter
  • 1 large shallot, minced
  • 3-4 cloves garlic, thinly sliced

Cook for 3-4 minutes. Meanwhile, clean and halve

  • 2-3 cups of mixed cherry tomatoes, I mixed yellow and red ones

When the shallot is tender increase the heat, add the tomatoes. The sauce will cook for about 5 minutes. As the tomatoes soften, crush some of them to give the sauce the desired consistency. Add salt and pepper.

Add the pasta to the sauce along with

  • 1/2 to 2/3 cup water from the pasta you have just cooked

Cook for another minute or two. Stir in

  • 1/4 cup fresh marjoram leaves, chopped a bit if the leaves are large

and serve immediately.

Serves 3-4, depending on how much sauce you want on your pasta.

Leave a Reply