Cooking & Baking
Related: About this forumBright and Beautiful Summer Pastas
Lobster, Zucchini+, Tomato sauce, +++
https://cooking.nytimes.com/68861692-nyt-cooking/1335039-bright-and-beautiful-summer-pastas?
citood
(550 posts)Phentex
(16,334 posts)citood
(550 posts)Apparently it was an April Fool joke aired on the BBC.
japple
(9,842 posts)out on all of these great recipes.
elleng
(131,141 posts)I'll help if I can.
japple
(9,842 posts)bowl of pasta and nothing else happens.
elleng
(131,141 posts)This wonderful pasta is made with nothing more than fresh tomato sauce and good ricotta, plus a little pecorino. Its 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. For the best results, use good quality imported noodles made from hard Durum wheat.
1 pound dried pasta, such as farfalle or penne
Salt and pepper
2 tablespoons butter, softened
Crushed red pepper (optional)
2 ½ cups Quick Fresh Tomato Sauce, warm (see recipe)
6 ounces ultra-fresh ricotta, at room temperature
Grated pecorino
Basil leaves, for garnish
Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.
Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.
Add 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).
Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.
Quick Fresh Tomato Sauce
In August and September, when tomatoes are at their ripest, make a batch of fresh tomato sauce. At the market, look for the cracked, slightly bruised tomatoes sold at a discount. The flesh of the tomato should be dense, sweet and blood red. This makes a very fresh- and bright-tasting sauce in a manageable small batch. Take advantage of good tasty tomatoes and fill a few zip-top bags for the freezer.
5 pounds tomatoes
¾ teaspoon salt
2 tablespoons olive oil
1 tablespoon tomato paste
1 garlic clove, halved
1 basil sprig
1 bay leaf
Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups.
Put tomato pulp in a low wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer.
Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.
HAVE FUN!
japple
(9,842 posts)picking, here in Georgia. Love those summertime tomatoes!
elleng
(131,141 posts)Don't know WHEN ours will be ready, have to check my neighbor's garden! The basil may already be available!