Wednesday: Pasta Pomodoro
The garden is teeming with fresh tomatoes. This is a simple, fresh sauce that you can even double and freeze if you like. If you have a food mill, you could process half of the tomatoes before they enter the pot. But, it’s not mission critical.
Serves: 4 Prep: 15 Cooking: 30
2 tablespoons olive oil
1 small yellow onion, diced
4-6 cloves of garlic, thinly sliced
6 cups fresh tomatoes, roughly chopped (diced if you do not have an immersion blender)
2 tablespoons fresh oregano, chopped
3 tablespoons fresh basil, chopped
1 lb fettucine
1 ½ tablespoons butter
3 teaspoons salt
½ cup Parmigiano Reggiano, grated
The sauce can be made up to a day ahead if you’d like.
Heat olive oil in a large pan over medium heat.
Add onion and cook, stirring a few times, until soft – about 10 minutes.
Add garlic and cook 1 minute.
Add tomatoes and cook for 15 minutes or until they are starting to fall apart. Mash with the back of a wooden spoon to help them along.
Set a pot of water to boil for the pasta. Add 1 tablespoon salt to the water.
Add 1 ½ teaspoons of salt to the tomato sauce and continue to simmer for 10 minutes more.
Blend sauce with immersion blender to just smooth.
Taste the sauce for salt and adjust as needed.
Drain pasta, toss with butter and divide among bowls.
Top with tomato sauce, cheese and fresh basil.