Ingredients
1tbspolive oil
1medium onion,chopped
½cupfresh flat-leaf parsley leaves,tight-packed, coarsely chopped
1tbsptomato paste,heaping
6clovesgarlic,minced
1¼tspdried oregano
2tspground cinnamon
1tspsugar
1tspground Aleppo pepper,or other medium-hot chile, or ½ red pepper flakes
½cupdry white,or red wine
2lbsripe summer tomatoes,or 1 can (28 oz.) whole tomatoes with their juice
1lbhollow dried pasta,rigatoni, penne, ziti, perciatelle, etc.
1½cupsfresh goat cheese,crumbled
salt and pepper,to taste
Preparation
Bring a large pot of generously-salted water to boil.
Heat olive oil in the bottom of a large saute pan (or skillet with tall edges) over medium-high heat.
Stir in the onions, parsley, and generous sprinklings of salt and pepper.
Sauté the onions until translucent.
Then stir in the tomato paste, garlic, oregano, cinnamon, sugar, and Aleppo pepper.
Turn the heat down to medium and sauté for 1 minute. Add the wine and cook for 1 minute.
If using fresh tomatoes, grate them on a grater over a bowl, and add the pulp with its juices to the pan.
For canned tomatoes, crush them as they go into the pan.
Raise the heat to medium high and cook the sauce for 8 minutes, or until thick.
Taste for seasoning and remove the pan from the heat. Cover the pan.
Meanwhile, once the water in the cooking pot has reached a rolling boil, add the pasta.
Cook according to package instructions, until it is tender but still has a little bite.
Once the pasta is done, drain it in a colander and then add it to the sauce.
Toss over the heat for a minute or more to help the sauce permeate the noodles. Serve sprinkled with goat cheese.
