Lots of fineness, a fresh flavor, and the essence of tomatoes in a summery pasta dish . Lets get started
Seasonal tomatoes can be used in various ways without taking much time cooking them. Two of these ways are as follows: you can either grate them so as to get the juicy pulp heated by the hot pasta enough to release the citrus notes or you can make baby tomatoes by cutting them in half to get the sweetness and fresh bite.
These thin strings of noodles drink up the thick tomato paste and transform your meal from the ordinary boring pasta to a scrumptious, light, finger- licking and sophisticated heaven on a fork. Whole wheat pasta is most preferred for its relatively high nutritional value as compared to white pasta. It is recommended for individuals who are on diet or those who are checking their weight.
For plum tomatoes, the domestic version of San Marzano tomato is most preferred. Always buy them from health food stores. It is loved for its heaviness and juicy pulp which makes it naturally sweet all the time. The pasta should always be checked since it continues to cook even after cooking time is done. So keep checking to ensure it does not overcook.
Tomatoes are seasonal. This means that today they are in plenty while tomorrow they might be gone. Therefore, whenever they are available, we provide you with all shapes, colors and sizes so as to tease your appetite. Below is a series of 5 recipes that will help you get your fix in tomatoes in as little as one minute flat!
- 4 to 5 garlic cloves; either grated or peeled
- Three tablespoonfuls of extra virgin oil
- 10 to 12 Roma tomatoes
- Chopped leaves of a small bunch basil
- Three fresh leaves from the stems of oregano or marjoram
- 1 and a half teaspoonfuls of kosher salt, plus more as needed
- 1 pint of multi-colored cherry or grape tomatoes; preferably orange and yellow. They should be halved.
- A pound of pasta, whole-wheat is preferred
1. Boil a large pot of salted water
2. Meanwhile, grate the tomatoes using a box grater with large holes set over a food processor fitted with a grating blade or over a large bowl.
3. If you used a food processor, transfer the contents into a large bowl (you need at least 4 and a half cups of tomato pulp juice)
4. Add a teaspoon of pepper, garlic, oregano or marjoram, salt, and basil. Thoroughly mix all the contents.
5. Add the pasta into the boiling water. Cook while following the instructions provided on the package until it is just barely al dente.
6. Drain the pasta using a strainer with fine mesh.
7. Add the pasta to the tomato mixture you had prepared earlier, then mix keenly.
8. Pour in the olive oil and the cherry then thoroughly mix the contents.
9. Taste and add more paper or salt as needed
Storage: The leftovers can be stored in an air-tight container in the refrigerator for a maximum of 4 days.
Spices: Feel free to use more or fewer spices as you wish.