We selected this simple recipe to highlight Cucina Antica’s Tomato Basil sauce it’s simple yet light flavor makes it unlike most marinara sauces, made with no garlic, only onions. The sauce maintains its robust body while maintaining its subtle and light lingering flavor. Chef Neil calls it the “new marinara”. Non-GMO Project Verified and Whole30 Approved this sauce has a delicious flavor since it’s made with imported Italian San Marzano tomatoes. For dish we paired it with potato gnocchi (one of our favorite pastas) and topped it with grated ricotta salata. Unlike mozzarella, this Italian cheese is made from the whey part of sheep milk, which is pressed, salted and aged for at least 90 days. It is milky white in color with a firm texture and salty taste. The cheese is slicing, crumbling and grating.
- 1 32 ounce jar of Cucina Antica’s Tomato Basil sauce
- 1/4 cup extra virgin olive oil
- 1 16- ounce package of fresh potato gnocchi
- 1/2 cup freshly grated Ricotta Salata
- 4 stems fresh Italian flat leaf parsley
- 4 stems fresh oregano
- 2 stems fresh rosemary
- 2 stems fresh basil plus 2 more stems for garnish
- 3 cloves garlic pressed or minced (optional)
- Kosher salt and freshly ground black pepper
- Pinch of red pepper flakes
- Add 1/4 cup olive oil to a 10-inch high sided sauté pan or a saucepan over medium heat. Add the parsley, oregano, rosemary and 2 stems of basil and cook for about 5 minutes or until the herbs become crisp.
- Remove the herbs and discard then add garlic to the oil, lowering the heat if needed so not to burn the garlic. Add the jar of Cucina Antica’s Tomato Basil sauce and cook on low about 5-7 minutes. Season with kosher salt, freshly ground black pepper and red pepper flakes to taste. Stir and remove from the heat when thickened to desired consistency.
- Meanwhile, bring a saucepan of water to a boil season water generously with kosher salt. Place the fresh gnocchi in the boiling water and cook until the gnocchi float to the top of the boiling water.
- Drain and then place the gnocchi into the cooked sauce. Sprinkle with freshly grated Ricotta Salata and drizzle the tops of the gnocchi with the remaining olive oil. Garnish with additional basil leaves and serve immediately.
Sponsored recipe by Cucina Antica.