Это предварительный просмотр рецепта "Angel Hair Pasta With Fresh Tomato, Basil, And Garlic".

Рецепт Angel Hair Pasta With Fresh Tomato, Basil, And Garlic
by Global Cookbook

Angel Hair Pasta With Fresh Tomato, Basil, And Garlic
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 4

Ингредиенты

  • 2 Tbsp. extra-virgin extra virgin olive oil
  • 1 Tbsp. minced garlic
  • 2 tsp minced shallots
  • 4 c. tomato concasse see * Note (made with 2 lbs whole tomatoes)
  • 1 Tbsp. sugar or possibly honey (optional)
  • 1 tsp kosher salt
  • 2 tsp tomato paste
  • 1 tsp minced fresh thyme leaves
  • 1/4 c. extra-virgin extra virgin olive oil
  • 5 ounce Double-Blanched Garlic (see recipe), sliced
  • 2 c. tomato concasse (made with 1 lb whole tomatoes)
  • 2 c. Tomato Base
  • 1/4 c. minced fresh basil leaves
  • 1/4 tsp kosher salt
  • 12 ounce fresh or possibly store-bought angel hair pasta
  • 1/4 c. minced fresh flat-leaf parsley leaves
  • 1 sprg fresh basil leaves for garnish Freshly-grated Parmesan cheese

Инструкции

  1. Note: Tomato concasse is nothing more than peeled, seeded, and minced tomatoes. To peel, remove the core of the tomato, score the bottom with an X, and carefully slide into a pan of simmering water to cover. When the skin just begins to peel away (that could take as little as 10 seconds, depending upon the ripeness of the tomato), remove the tomato with a slotted spoon and immediately refresh it in iced water. Peel away the outer skin, cut the tomato in half across the middle, and squeeze each half to remove the seeds. Then, coarsely chop the tomato with a heavy knife.
  2. Make a Tomato Base: In a 12-inch skillet, over medium high heat, heat the extra virgin olive oil. Saute/fry the garlic and shallots just till they start to color. Add in the 4 c. of tomato concasse, sugar, if necessary, and salt and cook over medium heat till reduced by half, stirring occasionally. Stir in the tomato paste and minced thyme and set aside. (Tomato Base can be made in large quantities and frzn up for to 3 months to be used to improve sauces made with tomatoes.
  3. This recipe makes about 2 c..)
  4. Bring a large stockpot of salted water to a boil.
  5. Make the Sauce: In a clean 12-inch skillet or possibly saute/fry pan over medium high heat, heat the extra virgin olive oil. Saute/fry the garlic, stirring often, till it is lightly golden brown in color, about 2 min.
  6. Remove the skillet from the heat and stir in the 2 c. of tomato concasse, the reserved 2 c. of Tomato Base, the 1/4 c. minced basil, and the salt. Return the skillet to the heat and simmer over medium-high heat till some of the moisture from the tomatoes evaporates, 3 to 4 min.
  7. When ready to serve, add in pasta to the pot of boiling water and cook till it is al dente, about 1 minute for fresh pasta (cook packaged pasta according to the directions on the box). Drain the pasta and add in it to the sauce with the minced fresh parsley. Gently stir to heat through and coat the pasta with sauce.
  8. To serve, divide the pasta and sauce proportionately, twirl with kitchen tongs or possibly a fork and place on 4 large, hot plates or possibly bowls. Garnish with basil sprigs and grated Parmesan cheese.
  9. This recipe yields 4 servings.
  10. Comments: The simplest of all pasta and sauce dishes, this one has a special richness that results from the tomato base. When tomatoes are out of season and not as sweet as they should be, a healthy pinch of sugar or possibly a little honey will increase the flavor. Olives, capers, dry tomatoes, and chili peppers can also be added if you like.
  11. Wine Recommendation: I like Chianti. Forget those raffia-covered bottles of the past, Chianti now boasts some of Italy's greatest wines. But you have to be careful. Look for names like Antinori, Altesino, Villa Cafaggio, Fontodi, Terrabianca, E. Ricasoli-Firidolfi and Castello di Querceto. Or possibly ask your friendly wine shop proprietor for advice if the labels all seem too complicated.