Tonight I am posting a recipe from my favorite Italian cooking magazine, "La Cucina Italiana." I was introduced to this fabulous magazine by my dear friend Ginger's father. He is an amazing chef and makes the best homemade Italian sausage! So if you like this recipe, you can thank Mr. Mattis for convincing me to get a subscription to this magazine! If you can't or don't want to get the magazine, you can still find lots of their wonderful recipes on line. Tonight's recipe, "Pasta with fresh plum tomatoes," can be found here:
http://lacucinaitalianamagazine.com/recipe/pasta-with-fresh-plum-tomato-sauce
Ingredients
- Fine sea salt
- 4 pounds ripe plum tomatoes
- 4 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 bay leaf
- 1 pound fusilli
- Black pepper
- Oregano leaves for garnish, optional
While waiting for the water to boil, chop the veggies
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| Pretend you see a small onion on there.... |
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| Chopped! |
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| Mmmm Carrots! Chopped up nicely and I didn't even loose a finger |
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| Celery! Love love love celery! |
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| Onions. All the aromatics all chopped up and ready to go |
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| This is what 4 lbs of Roma tomatoes looks like |
Add tomatoes to the boiling water and cook 30 seconds. Using a slotted
spoon, transfer tomatoes to a bowl (reserve pot of water, covered and
removed from heat), then peel and cut in half lengthwise; cut out and
discard cores. Seed tomato halves; discard seeds. Cut tomatoes into
1/4-inch pieces.
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| Nekked tomatoes! |
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| Slicing the tomato |
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| Chopping the nekked tomato |
Add onion, carrot, celery and bay leaf; reduce heat to medium-low and cook, stirring occasionally, until vegetables are softened, about 12 minutes.
Add tomatoes and 11/2 teaspoons salt, increase heat to medium-high, and cook, stirring frequently, until juices have reduced and sauce is flavorful, 18 to 20 minutes.
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| About 5 minutes in |
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| About 10 minutes in |
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| About 15-20 minutes in |
Pass sauce through the medium holes of a food mill, if you don't have a food mill, you can use a food processor and pulse the sauce so it doesn't get too smooth.
Return sauce to pot and gently rewarm over low heat; remove from heat and cover to keep warm.
Return salted water to a boil.
Cook pasta in the boiling water until al dente; drain and transfer to a
large serving bowl. Immediately add sauce and toss to combine. Adjust
seasoning to taste. Serve immediately, generously sprinkled with pepper
and garnished with oregano, if desired.
This is absolutely my FAVORITE pasta sauce! Its full of veggies and so tasty! You can add some garlic to it if you'd like, or you could add in some basil to the sauce, or other italian herbs. You could even top with some grilled chicken if you're not feeling vegetarian that night. This cooks down to not a whole lot of sauce (~2-3 cups), so you can always make a double batch if you have a big enough pan and freeze the 2nd batch back. Let me know what you liked or disliked about this recipe.
Happy eating!
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