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.