To be perfectly honest, there`s nothing new or interesting in this recipe, only I used yellow tomatoes for the sauce. I really like tomatoes, and when their colourful friends appear in stores and markets I just go crazy, because they just look cool. Of course their price isn`t really friendly most of the time, but I can tell people love them as despite their price they disappear from the shelves pretty fast.
I find that using the orange or the zebra or the yellow tomatoes in salad and sauces can really spice up the look of some old favourites, and make the lunch or dinner a bit more fun. Only the yellow tomatoes are a bit sweeter then their red version, and they are incredibly tasty with some extra garlic and parmesan cheese. As much for italian traditions, they just go mental when they see people eating pasta with the salad, in their eyes it is just WRONG! But, I found that this version of tomato sauce goes very well, with some dried-fruity salad.
It is an easy and fast meal. If you are not a professional and experienced cook, you can still make f un dinners and surprise your guests.
Recipe (2-3 people)
- half a package of pappardelle
- 1 big onion (brunoise)
- 3 cloves of garlic ( finely chopped)
- 5 big yellow tomatoes.
- 2 spoons of butter
- olive oil
- a couple offresh rosemary leafs
- Couple of cherry tomatoes for decoration.
- salt, white pepper, nutmeg
Boil some water add the pasta, and some salt. If you added oil into the water so far, please don`t do it, it is just the waste of oil, you don`t need it! Stir it occasionally, don`t overcook it!
Put the tomatoes in boiling water for a minute or 2 so you can easily get rid of the skin. After that slice them up into small cubes, and mix it with the finely chopped garlic, and the rosemary leafs.
Heat the oil and the butter, in a small saucepan, untill the butter melts. Get a spoonful of this mixture out and put it in a frying pan, this is for frying the cherry tomatoes. Add the onion, and sweat it,while stirring occasionally, make sure the onion doesn`t get brown! Add the tomato, garlic, and rosemary mix, and cook for 10 or so minutes or untill sauce is ready. If your sauce is a bit thick you can add some water, but make sure, you bring it to boil and reduce the liquid! Before you finish add salt, pepper to taste, and a pinch of nutmeg. Serve it with the fried cherry tomatoes and some fresh parmesan, and maybe a glass of dry rose wine!
- Wafu Spaghetti in Colourful Capsicum Cups (luxuryhaven.blogspot.com)
- Homemade tomato sauce, where have you been all my life? (brandonwalsh.wordpress.com)
- Pasta Sauce Recipe: Peter’s Pasta Puttenesca (eatdrinkbetter.com)
- Numomoon for Frank: Braised eggs with tomato, spinach and yoghurt recipe | Yotam Ottolenghi | Life and style | The Guardian (guardian.co.uk)
- Tony’s Table: Filetto Sauce with Linguini (newyork.cbslocal.com)