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Friday, August 7, 2015

Fresh Tomato Basil Pasta Sauce

This is a spicy Tomato and Basil Pasta Sauce that is zesty but also has just the right amount of Parmesan Cheese added to make it Italian Good, serve over Pasta

what you need:
4 pints Cherry Tomatoes (halved)
good Olive Oil
2 tbs butter
2 tablespoons minced Garlic (6 cloves)
18 large Basil Leaves (julienned; plus extra for serving)
1/2 teaspoon crushed Red Pepper Flakes
a sprig of thyme, leaves pulled off the stem or 1/2 tsp dried
Kosher Salt
1/2 teaspoon freshly ground Black Pepper
1 large red onion, chopped
1 pound dried Angel Hair Pasta
1 1/2 cups freshly grated Parmesan Cheese (plus extra for serving)

How to make it
Cut your tomatoes in half(I use the two lid method to cut cherry tomatoes easily, 2 lids plastic same size, 1 right side up, lay tomatoes on lid, place other lid upside down over and hold gently as you take a sharp knife and slice through the lids, wallah sliced tomatoes easily.
Heat Olive oil and butter in skillet till its nice and hot, put in tomatoes, garlic, onions and chili peppers, cook with lid on about 20 minutes to pop those tomatoes, add the thyme. Then when your pasta is done, save 1 cup of the pasta water, and add it to the tomato sauce, stir in and finally just before you're ready to serve stir in 1 cup of Parmesan cheese.

Just before you’re ready to serve, bring a large pot of water with a splash of olive oil
and 2 tablespoons salt to a boil and add the pasta.  Cook al dente according to the
directions on the package (be careful – it only takes 2 to 3 minutes!).  Drain the pasta, save 1 cup of water for sauce above.
Serve the Fresh Tomato Basil Sauce over the Pasta
I serve this with Crock Pot Meat loaf
Enjoy Good Food

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