Tag Archives: fresh basil

Summer Tomato Sauce with Fusilli

We do not have tomatoes from our garden yet but there are fresh tomatoes to be had out there and this recipe; for the best flavor; needs to have fresh tomatoes. You are not cooking this so fresh is best; actually that is the only way to make this very simple, very quick meal.

hopefully a short story to why I even tried this for dinner the other night. My daughter and I were watching an Italian cook off show and one of the contestants make a simple pasta dish, but what caught our attention was the name of the pasta. It was called Strozzapeti aka priest strangler. We’ve never heard of it and the only name I remembered was the priest strangler story. His version of the story was that the priest would come by to collect taxes and they would eat the yummy pasta so fast that they would choke. Again his story but stuck with us that we want to have this type of pasta. OK so apparently it’s not going to be a short story; I was at the store and came across what looked like the pasta but the only name that came to mind was the priest strangler so I picked it up thinking I was right. I was not; I grabbed Fusilli. Not even close to Strozzapeti.

So now I wanted to to make something with this; new to us pasta and came across a Food and Wine summer tomato sauce recipe that was a 5 star with over 3,500 likes. That was intriguing enough to even click on it. It sounded simple enough, it also peaked my interest as I love the idea of adding a bunch of ingredients to a food processor or blender and coming out with a fabulous sauce, dressing or anything.

Summer Tomato Sauce with Fusilli

dclarkabal
A must try with fresh from the garden tomatoes
Course dinner
Cuisine Italian
Servings 4 people

Equipment

  • food processor
  • blender

Ingredients
  

  • 2 pounds ripe tomatoes about 4 chopped
  • 1 large clove garlic minced
  • 3 tablespoons olive oil
  • teaspoons kosher salt
  • ¼ teaspoon fresh cracked black pepper
  • cup lightly packed fresh basil
  • 1 pound Fusilli pasta or Strozzapeti
  • cup freshly grated Parmigiano-Reggiano cheese plus more for serving

Instructions
 

  • In a food processor or blender, combine the tomatoes, garlic, oil, salt and pepper and puree. Add the basil and pulse just to combine.
  • In a large pot of boiling, salted water, cook the pasta until al-dente. about 13 minutes. Drain the pasta and toss with the sauce and the Parmesan cheese. Let it sit for about a minute to allow the pasta to absorb some of the liquid. Serve with additional Parmesan.
  • being a simple uncooked sauce, every type of tomato has a different taste, so I am looking forward to testing out the different types of tomatoes that we grew. You should too!
Keyword fusilli with summer tomato sauce, garden tomatoes, light uncooked sauce, summer tomato sauce

 

Pesto & One pot pasta

Happy Father’s Day – I hope you are all safe and able to spend a little time with your some of your family today! It is a sunny day here in NH but it is a very warm and humid day. I am currently sitting on the couch writing this blog listening to Psych. That is one of my favorite TV shows to play in the background. I cannot tell you how many times I have been through the entire series. Enough to know pretty much all of the snarky little comments. Image

I don’t know how well your gardens are going, mine are a lot of hit and misses. I went to to local gardening shop yesterday, the same one i have been going to for many many years and was shocked at the lack on inventory they had on hand. I know I probably shouldn’t have been. I know a lot of people took up gardening this year but it was still a little alarming. They have always had a plethora of hanging plants and I could always find what I needed and sometimes things I didn’t know I needed.

Here are a couple of things I use up my basil in. Though basil is one of my favorite summer herb and can be used in so many dishes.  These two are worth checking out!

Basil Pesto 

6 Ounces of washed and dried basil leaves, stems removed
4 Ounces of pine nuts
6-8 Cloves of Garlic
2 Ounces of grated parmesan cheese
Olive oil – Salt and Pepper

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Combine first 3 ingredients in a food processor or blender, pulse to combine. Add olive oil until you get the consistency you like, finish by adding the parmesan cheese a little salt and pepper pulsing until combined.  Enjoy with and/or on just about anything!

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One–Pan Pasta 

 1 lb. Linguine
1 lb. Cherry or Grape tomatoes halved
1 Onion diced
4-6 cloves of Garlic
½ tsp. crushed Red Pepper Flakes
6 Cups Chicken Broth
1 bunch of Basil
Olive Oil
Kosher Salt
Freshly ground Black Pepper
Freshly grated Parmesan Cheese

Combine pasta, tomatoes, onion, garlic, red pepper flakes, basil, 2 tablespoons of olive oil, salt, pepper and the chicken broth in a large straight sided skillet

Bring to a boil over high heat, boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and broth has nearly evaporated.  About 9 minutes.

Season to taste with salt and pepper.  Divide among 4 bowls and garnish with basil.  Serve with Parmesan cheese.

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