![]() ![]() I had something similar to this at a local Italian restaurant several times, and decided to try making it. It will keep up to 5 days in the refrigerator or may be frozen. Reduce the sauce by almost half, stirring occasionally, to produce about 2-1/2 cups medium-thick sauce, 10 to 15 minutes. Bring to a boil, then lower heat to a brisk simmer. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Put tomato pulp in a low wide saucepan over high heat. Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl. Squeeze out the seeds and discard, if you wish. Take advantage of good tasty tomatoes and fill a few zip-top bags for the freezer.” Time: 30 minutes makes about 2-1/2 cups.Ĭut tomatoes in half horizontally. This makes a very fresh- and bright-tasting sauce in a manageable small batch. The flesh of the tomato should be dense, sweet and blood red. ![]() At the market, look for the cracked, slightly bruised tomatoes sold at a discount. David wrote, “In August and September, when tomatoes are at their ripest, make a batch of fresh tomato sauce. This also comes from David Tanis in The New York Times Cooking e-newsletter. Sprinkle lightly with pecorino and garnish with a few torn basil leaves. Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.Īdd tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2-1/2 cups). Put butter in a wide deep skillet over medium heat. This, along with the Quick Fresh Tomato Sauce, was featured in “The Time Is Right to Make Tomato Sauce”, and can be viewed online here.ġ pound dried pasta, such as farfalle or penneĢ-1/2 cups Quick Fresh Tomato Sauce, warm (see recipe, which follows)Ħ ounces ultra-fresh ricotta, at room temperatureĬook the pasta in a large pot of well-salted water, making sure to keep it quite al dente. For the best results, use good quality imported noodles made from hard Durum wheat.” Time: 30 minutes makes 4 to 6 servings. It’s most delicious if you keep the pasta quite al dente use just enough sauce, no more give it a good pinch of crushed red pepper and season it with enough salt of course. David wrote, “This wonderful pasta is made with nothing more than fresh tomato sauce and good ricotta, plus a little pecorino. This comes from David Tanis in The New York Times Cooking e-newsletter. PASTA WITH FRESH TOMATO SAUCE AND RICOTTA To that end, here are six yummy pasta recipes to help you through the day, including Baked Cheesy Enchilada Chicken Penne and One-Pan Spaghetti and Meatballs. There's just something about the pasta-and-sauce (or pasta-and-veggies) that just gets my attention. I've loved Pasta for as long as I can remember. ![]()
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