Monday, 10 September 2012

Fresh Tomato Pasta

We are currently overwhelmed with tomatoes from the garden.  They aren't any of the great canning varieties and in some cases not even sliced on a sammy types.  They are from the littlest of little to a larger cherry tomato size.  We have had some strange success from these larger yellow guys that we have never grown before and I mistakenly let one rot on the vine waiting for it to turn red.  They have a very strange orange hue that give the impression that it is just about to turn red but it never does.  They are very low acid and have the wonderful tomatoey taste that you want for sammys.  Those we are putting aside as the 'sandwich tomato'.......it is the bowl a day minis that we are struggling to make sure we enjoy - many a tomato, basil and  home made mozzarella (more on that later) salad and many plates of fresh tomato pasta.

This is one of Big Daddy's favourite meals.  A few simple ingredients - always the way the best meals are made - ready very quickly



Ingredients:

1/4 cup olive oil
1 medium onion, diced
2-3 cloves garlic, minced
1 1/2 cups homemade chicken stock/vegetable stock/white wine
4 basil leaves, minced
2 cups tomato, diced large and/or whole small ones**
2 tbsp capers, drained
1 anchovy filet, minced or 1 tsp anchovy paste (optional)
4 cups of cooked pasta
salt and pepper

Heat the oil over medium heat in a large deep fry pan. Saute the onions and garlic until they have softened, about 4 minutes.  Add the stock or wine or combination of (my favourite combo is 1 cup chicken stock and 1/2 cup white wine) Let it reduce and the liquid will thicken, about 2 minutes. Reduce heat to a simmer. Throw in the minced anchovy and capers, letting them melt into the sauce for a moment before adding the tomatoes, about 2 minutes.  Let the tomatoes have enough time to warm up and just start to break down before adding the pasta.  Toss, add the basil and serve


** If you are using only whole small tomatoes add 2 tbsp of tomatoes paste to the sauce while it is thickening. This will ensure the sauce has a nice rich tomato flavour.

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