Sunday, July 18, 2010

0 Recipe #142: Spaghetti with Vine-Ripened Tomatoes & Fresh Herbs

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There's nothing quite like homemade tomato sauce made from scratch with fresh seasonal ingredients. So easy to make & so delicious. This particular recipe only takes a few minutes to prepare & cook. Buon appetito!

Spaghetti with Vine-Ripened Tomatoes & Fresh Herbs

6-8 c. water, lightly salted
4 servings Barilla Plus spaghetti, measured with a spaghetti measure
1 Tbsp. extra virgin olive oil
1/2 c. shallot, finely minced (about 2 large shallots)
2 Tbsp. fresh basil leaves, julienned into 1/4" thick strips
1 Tbsp. fresh Italian flat leaf parsley, finely minced
1 tsp. fresh thyme leaves
1/2 tsp. dried marjoram leaves
1/2 tsp. dried oregano leaves
1/8 tsp. ground black pepper
1/4 tsp. kosher salt
2 c. vine-ripened tomatoes, diced (about 2 medium-sized tomatoes)
2 Tbsp. tomato paste
1/4 c. water (for sauce)
2 Tbsp. shaved Asiago or grated/shredded Parmesan

Directions: In a medium-sized sauce/stock pot, bring 6-8 c. lightly salted water to a rolling boil, add spaghetti & a drop of olive oil, & cook for 9-11 minutes, to reach al dente. While pasta is cooking, sauté shallots in olive oil in another sauce pot on low heat until soft. Add all remaining ingredients (minus cheese) & cook until the sauce has thickened. The sauce cooks very quickly, so be sure not to overcook it: When the sauce is done cooking, the tomatoes & herbs should be tender but still slightly firm; also, the herbs should still be bright green. Remove sauce from heat. Drain pasta, divide into equal portions, & top with sauce & shaved Asiago or grated Parmesan. Serve immediately.

Yield: 4 servings.

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