It says Salsa Rosa for One but it made quite a lot, about 6 servings. The first one of which I had for dinner tonight and it was delicious.
3Tbsp Olive Oil
5 Cloves of Garlic, Sliced Thin
1 Shallot, Sliced Thin
1 Zucchini, Diced
3 Tomatoes, Diced
2 cans Diced Tomatoes, about 30 oz.
2 Tbsp Butter
1/2 Cup Parmigiano Cheese, Grated
1 Box Panna (Cooking Cream*), about 10 oz.
1/2 lb. Pasta (Spaghetti, Cappellini or any long thin Noodle.)
Salt & Pepper, to taste
*Panna is an Italian Cooking Cream, Pheladelphia (as in the Cream Cheese) has a version of this, and even flavored ones as well.
Add the Garlic & Shallot and cook, stirring, until it just turns brown.
Lower the heat a bit and cook until all the Tomatoes start breaking down and forming a Sugo (Sauce).
Mix it in, so the sauce continues to cook and reduce down. You want to do at least 3 or 4 waves.
Add some Salt & Pepper, then pour the Salsa Rosa over the Pasta.
Run a marathon the next day.