This is one of my favorite summertime recipes. It requires fresh tomatoes and herbs, which are abundant right now, and takes only a few minutes to make--waiting for the pasta water to boil takes more time than the rest of the prep. Nice! I've served it along side grilled fish or other meat, and sometimes all by itself. I won't get into the whole cheese with pasta thing, since that seems to get your underwear in a twist if you're Italian, but I will say that freshly grated Parmesan is worth the time. But you didn't hear that from me. The recipe is in the sidebar.
This recipe is an adaptation from Marcella's Italian Kitchen (Marcella Hazan), one of my all-time favorite Italian cookbooks. The Yarn Harlot and several other people were Tweeting about another divine pasta sauce and I'm fairly certain the recipe was from this book. It's the Sugo Fresco di Pomodoro--Simple Tomato Sauce. It does require cooking, but it's pretty quick. If you can't get your hands on the book, here's a link, but be warned--the person who wrote up the recipe must have been hitting the Chianti hard, because they list ingredients that don't end up in the cooking instructions, like fresh basil. You add the basil just before you serve the sauce, in case you want to give it a try.
Giving a shout-out to SusanB-knits for her suggestion to add fresh blueberries to my Angel Scones recipe. She says it's a delicious variation and I'm going to try it myself. Thanks!
Now I know what herbs to plant next!ReplyDelete
That sounds wonderful!ReplyDelete
Sounds good! I'll be giving this one a try. I've never put sage, rosemary and mint in my pasta sauce.ReplyDelete
I make this all the time - it's so easy and my husband loves it and asks for it often. I'm half Italian, and I put cheese on all of my "pasta" (except we always called it macaroni!!) I have only heard that you shouldn't put cheese on pasta dishes with seafood, because the cheese will overpower the delicate flavors of the seafood. I disregard that and pile on the Parmesan. :)ReplyDelete