Courtney Roulstons Capunti With Garlic Tomato Sauce Recipes

CAPUNTI PASTA WITH GOLDEN CHERRY TOMATO SAUCE

Steps:

• For the capunti: Dust a sheet pan with semolina and set aside.
• Combine the semolina flour and all-purpose flour in a large bowl. Create a well in the center of the flour and pour in 1/2 cup warm water. Mix the dough with a fork, mixing until smooth. If the dough seems dry, add more water to get a smooth, not wet, dough. Let rest for 15 minutes, if time allows.
• Working with a quarter of the dough at a time, roll it into pieces about the size of Ping-Pong balls. Roll each piece out to a rope about 12 inches long and 1/2-inch in diameter. Cut the ropes into 1-inch-long pieces. Using the edge of a knife, roll each piece towards you, putting pressure on the dough to create an indentation in the middle so it forms a canoe-like shape. Place the formed capunti on the prepared sheet pan; keep them covered with a damp kitchen towel until ready to cook. Continue until all the dough is used.
• Meanwhile, make the cherry tomato sauce: Heat the oil in a large, deep skillet over medium-high heat. Once glistening, add the garlic and cook, stirring, 1 minute. Add cherry tomatoes and half of the basil. Season to taste with salt and pepper. Cover the skillet and cook until the tomatoes burst and break down, about 10 minutes, lowering the heat as needed and stirring occasionally. Turn the heat off; discard the garlic cloves if you like.
• Meanwhile, bring a large pot filled two-thirds full of water to a boil. Season with salt. Drop the capunti into the pot and boil until cooked through, 3 to 4 minutes. Drain the pasta, reserving 1 cup of the cooking water. Add the pasta directly to the skillet with the tomato sauce and stir; the pasta will begin to absorb the sauce. If it is looking dry, add a ladle of the starchy reserved pasta water. Continue stirring, adding more water if needed, until you are happy with consistency. Spoon the warm pasta into bowls and top each serving with torn burrata, the remaining basil leaves and freshly grated Parmigiano.

BEST EVER ROASTED GARLIC TOMATO SAUCE

Steps:

• In a large saucepan saute the onion, peppers, and mushrooms in the olive oil over medium-high heat until soft and lightly golden, 7 minutes.
• Stir in the tomato paste and cook for 3 minutes.
• Pour in the sherry, add the salt, brown sugar, pepper flakes, garlic powder, paprika, thyme, oregano, parsley, basil, the tomatoes, stir to combine and bring to a boil. Reduce the heat to a slow simmer and cook for 30 minutes, stirring occasionally.
• Mash the roasted garlic cloves.
• Add the roasted garlic and stir to combine. Continue to simmer for 30 minutes. Add fresh basil. Serve over pasta of choice.
• For a smooth sauce use in immersion blender.

GARLIC TOMATO SAUCE

Steps:

• Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer tomatoes with a slotted spoon to an ice bath to cool, then peel, seed, and chop.
• Cook garlic in oil in a small heavy pot over medium heat, stirring occasionally, until golden, 3 to 5 minutes. Add tomatoes, red-pepper flakes, and 1/2 teaspoon salt and simmer, covered, stirring occasionally, 1 hour. Season with salt.

RATATOUILLE CHUTNEY

Steps:

• Chop the peppers, aubergines and courgettes into very small pieces. You can chop them roughly and pulse them in a food processor, if you like. Peel and chop the tomatoes. Finely chop the onions. Peel, core and finely chop the apples. Put everything in a large wide pan with the vinegar, 2 tsp salt, the mustard and coriander seeds, paprika and chilli, if using. Bring to the boil, stirring, then simmer for 25-30 mins until all the vegetables are very tender.
• Stir in the sugar until it has dissolved, then boil until the chutney is thickened and pulpy. Pot into warm, sterilised jars (see tip, below), seal and label.