Monday, September 07, 2009

Got Tomatoes?

Tonite I made the Pasta Primavera from this cookbook

The authors indicate that "this is the authentic Italian recipe for Pasta Primavera, which is called spring pasta because it utilizes the first tomatoes that come in." I love this recipe, even though I've been picking tomatoes for several weeks.

Here's the recipe:

4 c. coarsely chopped fresh, garden-ripe, never-been-refrigerated tomatoes
4 T. fresh basil, chopped
1 T. Italian parsley, chopped
2 garlic cloves, chopped, or more, to taste
S&P (freshly ground P)
1 lb. spaghetti
EVOO, for garnish

In a food processor, combine the tomatoes, oil, basil, parsley, garlic, and S&P to taste; pulse to blend.

Bring a large pot of salted water to boil over high heat. Add the pasta and cook. Drain the pasta and toss it in a serving bowl with the raw sauce. Garnish each portion with a dribble of EVOO and serve immediately. Serves 6.

I made fettucine dough in the food processor this afternoon and let it rest in the refrigerator for a couple of hours. (1 c. unbleached AP flour; good pinch of salt; 1 large egg; 1 t. olive oil; a few drops of water). While the water was coming up to a boil, I cut the pasta with the pasta machine and tossed it with semolina flour to prevent it from sticking together. It was so quick. I made about 7 oz. of fresh pasta for two of us and I halved the above sauce recipe. The fresh pasta takes about a minute to cook. If you have the tomatoes and basil and garlic and parsley chopped, the sauce comes together in a flash.

I wish I would have made a loaf of bread to sop up the leftover sauce. That would have been great! I'll have to get my bread baking back in gear.

I served this with Janine's Bean Salad. I'll post the recipe for that later this week.

1 comment:

Del said...

M-m-m-m-m, Yummy! Call me next time and I'll run over for a taste. Don't I wish? A friend gave me some perfect tomatoes today, so maybe tomorrow I'll give this a try. Del