Pasta With Fresh Heirloom Tomato Sauce Recipes
PASTA WITH FRESH TOMATO SAUCE
Capture the pure taste of summer with this pasta. The secret: using raw, fresh tomatoes that have never seen the inside of a refrigerator for the tomato sauce. Recipe copyright 2012 by Eugenia Bone.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 8
Steps:
- Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend).
- Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.
PASTA WITH FRESH HEIRLOOM TOMATO SAUCE
How to turn a basketful of ripe tomatoes into an easy dinner.
Provided by Katie Workman
Categories Main Course
Time 40m
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Fill a large bowl with ice water.
- Make an x with a sharp knife on the bottom end of each of the tomatoes. Drop the tomatoes into the boiling water, cook for 60 seconds, then remove with a slotted spoon to the ice water. Let cool for a minute or two minutes.
- Place the tomatoes on a cutting board with a groove to catch the juices, and dump out the ice water, reserving the bowl. Peel off the tomato skins, then roughly chop the tomatoes, discarding the stem and any white core. Transfer the chopped tomatoes to the bowl with all of the juices.
- Meanwhile, return the same pot that you cooked the tomatoes in to the stove over medium heat. Add the olive oil, then add the garlic and onions and sauté, not allowing the garlic and onions to get more than lightly golden, for about 5 minutes, until soft. Stir in the red pepper flakes if using and season with salt and pepper. Add the tomatoes and all of their juices, and turn the heat up to high. Bring to a simmer, add the sugar, and cook for about 10 to 20 minutes until the sauce is as thick as you like it. Stir in the fresh herbs. Check and adjust the seasoning.
- While the tomato sauce finishes cooking cook the pasta according to package instructions. At this point if you like a chunky sauce you can simply drain the pasta, return it to the pot, and toss with the sauce to combine. Or you can use an immersion blender to puree the sauce as smooth as you'd like right in the pot, or carefully transfer it to a food processor or blender and pulse or puree the mixture - in batches if necessary - until it reaches the desired consistency.
- Serve in a large shallow serving bowl, or in individual bowls. Pass the Parmesan for those who want it.
Nutrition Facts : Calories 411 kcal, Carbohydrate 71 g, Protein 13 g, Fat 9 g, SaturatedFat 1 g, Sodium 24 mg, Fiber 7 g, Sugar 11 g, ServingSize 1 serving
ANGEL-HAIR PASTA WITH FRESH TOMATO SAUCE
Provided by Ian Knauer
Categories Garlic Pasta Tomato Vegetarian Quick & Easy Lemon Basil Summer Gourmet
Yield Makes 6 first-course servings
Number Of Ingredients 10
Steps:
- Mince garlic and mash to a paste with a pinch of salt using a large heavy knife.
- Core and coarsely chop two thirds of tomatoes. Halve remaining tomatoes crosswise, then rub cut sides of tomatoes against large holes of a box grater set in a large bowl, reserving pulp and discarding skin. Toss pulp with chopped tomatoes, garlic paste, lemon juice, salt, sugar (if using), and pepper. Let stand until ready to use, at least 10 minutes.
- While tomatoes stand, cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente, about 2 minutes. Drain in a colander and immediately add to tomato mixture, tossing to combine. Sprinkle with basil.
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5/5 (1)Total Time 30 minsCategory SauceCalories 474 per serving
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