From River Cottage Veg Everyday, Hugh Fearnley-Whittingstall, Bloomsbury, 2011.
For this pasta I took two large tomatoes peeled them and then quartered them. The seeds were then removed and the tomatoes sliced finely and then chopped. The seeds were placed in a sieve and all the juices pushed through that could be gained and added to the chopped tomatoes. A garlic clove was chopped and added. About a tablespoon of capers went into the mix as also did a small chopped red chilli. Six large basil leaves were sliced and added also. A little salt was added to taste. And the sauce was ready.
Pasta was cooked in a pot of boiling salted water and when it was al dente it was drained and had the sauce added to it. When it was served lots of freshly cracked black pepper was added.
This is such a good way to have pasta. If you are using dried pasta you can almost make the sauce while it is cooking and it has such a clean, fresh taste to it that is so different from the usual cooked tomato sauce.
Ease of cooking: ✔✔✔✔
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