Monday April 9
We had some nice fresh mozzarella, plus a need for more simplicity, left over from yesterday's feast. Both called for a plain tomatoey pasta.
We made the sauce by frying half an onion, chopped, and a clove or two of garlic, minced; then added half a large can of chopped tomatoes, plus whatever fresh ones were left from yesterday, and some minced fresh oregano. That simmered for as long as it took to boil the rigatoni, which got tossed in the pan with the sauce and then the cubed fresh mozzarella, plus plenty of romano cheese.
It hit the spot.