Saturday, August 27, 2011

FRESH TOMATO SAUCE - Pasta - Recipes

QUICK COOK - SERVES 4



 
  1lb (500g) dried pasta
6 tbsp extra virgin olive oil
3 garlic cloves, crushed 1/2 (750g)ripe fresh
tomatoes, peeled (optional) and cut into 6 pieces
salt, black pepper
1 handful torn fresh basil leaves, optional
additional extra virgin olive oil to toss

Cook pasta in a large pot of boiling, salted water, until firm to the bite. While pasta is cooking, heat oil in a skillet. Add garlic and cook over medium heat until fragrant, 1 minute. Add tomatoes and cook, stirring frequently, until tomatoes are sizzling hot but still retaining their fresh flavor and bright color, about 5 minutes. Add salt and pepper to taste. Drain pasta. Add pasta, with the basil if using, to the hot sauce. Toss well to coat, adding 2 tbsp additional olive oil as needed. Serve immediately.

WHICH PASTA?

Strands or thin to medium ribbons - spaghetti, fettuccine, tagliatelle.

THINK AHEAD

All these variations are best made at least 8 hours in advance to allow the flavors to blend.


VARIATIONS

FRESH TOMATO SAUCE WITH PESTO
Omit basil. Add 3 tbsp simple basil pesto with the drained pasta to the hot sauce.
FRESH TOMATO WITH MOLTEN MOZZARELLA
Make sauce as directed. Turn down heat to low. Add 4oz (125g)
diced mozzarella to sauce and heat gently until just melting,
1 minute. Omit the additional 2 tbsp olive oil. finish as directed.
PIQUANT FRESH TOMATO
Add 8 sliced pitted black olives, 2 tsp capers, rinsed and drained, and 1/2 tsp crushed red pepper flakes with the tomatoes to the skillet. Finish as directed.
FRESH TOMATO WITH RICOTTA
Make sauce as directed. Turn down heat to low. Add 4oz (I25g) crumbled ricotta to sauce and heat gently until warm through, 1 minute. Omit the additional 2 tbsp olive oil. Finish as directed.
SPICY FRESH TOMATO SAUCE
Add 1/2 tsp crushed red pepper flakes with the garlic to the skillet. Finish as directed.

No comments:

Post a Comment