Penne with Simple Tomato Basil Sauce
This pasta sauce should be cooked fast and hot for the tomatoes to retain their summer sweetness, yet long enough to lose the watery quality that signals a bad sauce. When the tomato pulp begins to separate from the oil, the sauce is done.
| Preparation Time: | 5 minutes |
| Cooking Time: | 30 minutes |
| Time Until Ready: | 35 minutes |
| Serves: | 4 - 6 |
Ingredients
12 Roma tomatoes (small, plum-shaped)
1/4 cup extra-virgin olive oil, plus extra for drizzling
2-3 garlic cloves, peeled and minced
Pinch of red chili pepper flakes
5-6 large basil leaves
Salt to taste
1 pound best-quality penne
Freshly grated Parmesan cheese
Directions
- Remove the stems of the tomatoes and cut in half crosswise. (If substituting regular round tomatoes, remove most of the seeds as these tomatoes tend to have excess liquid and seeds).
- Cut the tomatoes into quarters.
- Heat the extra-virgin olive oil in a large skillet over moderate heat.
- Add the garlic and chili flakes. As soon as the garlic gives off its characteristic aroma and becomes opaque, add the tomatoes.
- Cook over high heat until the tomatoes begin to thicken. Use a wooden spoon to stir and help break up the tomato pulp.
- Add the basil, either whole or roughly torn, and salt.
- When the sauce is cooked, remove it from the heat and put it through a food mill using a medium disk. This will remove the skins and create a smooth texture.
- Cook the pasta in abundant boiling salted water until al dente.
- Quickly drain and place in a serving bowl with the tomato sauce.
- Drizzle a little extra-virgin olive oil over the pasta and mix well with the sauce.
- Pass Parmesan cheese.
Delicious with green salad.
Source: hamiltro
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