Restaurants›ZZ & Simone's›Rosso Recipe

Rosso Recipe

Inspired by ZZ & Simone's
Time40m
Serves4

tomato, kalamata olive, garlic, basil (no cheese)

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Ingredients

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Sauce Base

To Serve (optional additions)

Method

Sauce Base

1

Prepare tomatoes

If using fresh tomatoes: score an X on the bottom of each, blanche in boiling water 30–45 seconds, transfer to ice water, peel and roughly chop to yield about 28 oz. If using canned whole tomatoes: crush by hand or with a spoon in a bowl, reserving juices.

2

Sweat aromatics

Heat 3 tablespoons extra-virgin olive oil in a wide sauté pan over medium heat. Add the minced shallot and cook until translucent, about 2–3 minutes. Add the minced garlic and cook until fragrant, about 30–45 seconds, stirring so it does not brown.

3

Build the sauce

Stir in 1 tablespoon tomato paste and cook 1 minute to remove raw taste. Add the crushed tomatoes and their juices to the pan. Stir to combine.

4

Season and simmer

Add 1 teaspoon dried oregano, 1 teaspoon red pepper flakes (adjust to taste), 1 teaspoon sugar (optional), 1.5 teaspoons salt, and 1 teaspoon freshly ground black pepper. Pour in 1 cup water (or reserve some pasta water later). Bring the sauce to a gentle simmer, then reduce heat to low and simmer uncovered for 15–20 minutes, stirring occasionally, until slightly reduced and flavors meld.

5

Add olives and basil

Stir in the pitted, halved kalamata olives and about two-thirds (8 leaves) of the torn basil during the last 3–5 minutes of simmering so they infuse the sauce but retain texture.

6

Adjust seasoning

Taste and adjust salt, pepper, or sugar as needed. If sauce is too thick, add small splashes of water or reserved pasta water to reach desired consistency.

To Serve

7

Cook pasta (if using)

Cook 12 oz pasta in a large pot of well-salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta cooking water before draining.

8

Finish sauce with pasta

If tossing with pasta: add the drained pasta to the sauce pan over low heat and toss to coat, adding reserved pasta water a tablespoon at a time to loosen the sauce and help it cling to the pasta (about 2–4 tbs). Stir in the remaining torn basil leaves so they wilt into the pasta.

9

Plate and garnish

Portion onto plates or bowls. Drizzle a teaspoon of extra-virgin olive oil over each serving and garnish with fresh basil sprigs. Serve immediately with crusty bread if desired.

10

Vegan/No-cheese note

This Rosso is intentionally cheese-free. If you want a richer mouthfeel without cheese, stir a tablespoon of good olive oil or a spoonful of blended soaked cashews into the finished sauce.