Monday, August 10, 2009

Pasta Dinner


I opened a cookbook in search of a recipe that could utilize the treasures from the garden. My quest through the pages yielded no results that sounded right for what I wanted. I took three different recipes and created the frankenstein below.

This is enough sauce for 1/2 lb. pasta

My Fresh Pasta Sauce

2 lbs. fresh Roma tomatoes,peeled seeded and roughly chopped
3 Tbl. extra virgin olive oil
1 medium onion finely diced
2 garlic cloves minced
6 Tbl. fresh oregano finely chopped
1/4 cup fresh basil chopped
1/2 tsp. black pepper
1 cup fresh grated Parmesan cheese
Balsamic vinegar for drizzling

Heat olive oil in a large sauce pan. Add onion and cook until soft then add tomatoes and garlic. Cook for 10 minutes and add remaining ingredients. Cook the sauce for approximately 5 minutes. Pour over cooked, drained pasta of your choice. Top with fresh Parmesan and drizzle with a good balsamic vinegar.

*Note: How to peel tomatoes. Cut off stem end and place the tomato into boiling water for about 1 minute, remove and put the tomato into ice water. The peel will slip right off.

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