I like meat. Specifically, I like grilled meat, hot and with a savory crust. So it obviously makes sense that when my vegetarian friend came to dinner, I made my fabulous Best Chicken Ever.
And, obviously, I did make a splendid vegetarian dish for her. Pasta, naturally. (Still, as you can see, in my pasta mode.)
This dish is perfect for the summer when tomatoes are ripe, sweet and delicious. I love watching the tomatoes break down and become all soupy-saucy. It makes me feel like I’m truly creating something, instead of just opening a jar of “pasta sauce” (you, too, must step away from the jarred sauce). Try freezing this one for later on.
Anyway, this is exactly the recipe you need for showcasing a fabulous bunch of tomatoes. With just a few ingredients, you really get to the sweetness of fruit, rendering a sauce that’s light and perfect with a glass of crisp white wine.
Try this, and you’ll be a convert to the world of fresh sauce. I promise.
Freshest Tomato Sauce
1 lb. tomatoes (heirloom if available), roughly chopped
2 tablespoon extra-virgin olive oil
3-4 garlic cloves, roughly chopped
Salt and freshly ground pepper, to taste
8 ounces fresh pasta (sometimes I can find gluten-free fresh pasta at my farmer’s market; substitute your favorite store brand if not)
3-4 fresh basil leaves (optional) cut into thin strips
Freshly shaved Parmigiano-Reggiano (optional)
1. Bring large pot of water to a boil; throw in a dash of salt. Keep this bubbling while you make the sauce.
2. On another burner, warm a skillet over medium high heat; add the olive oil.
3. When the oil moves like water, it’s hot enough: add the garlic. Warm until brown, about 3 minutes.
4. Add a pinch each of salt and pepper, reduce heat to medium.
5. Add the tomatoes; simmer until sauce thickens, about 12-15 minutes.
6. Cook the pasta according to package directions. Drain.
7. Once the sauce is thickened to your liking, taste and season (if needed). Add the pasta and stir to combine.
8. Serve immediately. Dust with the basil and cheese, if using.
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