CHEF JEFF — ONE BYTE AT A TIME: Tomato Basil Pasta
By: Herald Staff Report,
Hot tomato sauces are wonderful over pasta. But what about uncooked ones?
Consider one with some of those plump, ripe, fresh tomatoes that are available at farmers markets or in your own garden.
Tomato Basil Pasta
¾ pound fresh tomatoes or 1½ cups canned, drained
1 large garlic clove, crushed
1 tablespoon olive oil
2 tablespoons tomato paste
½ cup fresh basil leaves
1/8 teaspoon cayenne pepper
Salt and freshly ground black pepper
¼ pound linguine pasta
¼ cup grated Parmesan cheese
Heat pasta water to boil. Cut tomatoes into quarters and place in bowl of a food processor with garlic, oil, tomato paste and basil. Process until a sauce consistency is reached or it is smooth. Add cayenne, salt and pepper to taste. Add pasta to boiling water. After water comes back to a boil, continue to cook 10 minutes for dried pasta or 3 minutes for fresh. Drain and place in bowl. Pour tomato sauce over top. Mix thoroughly. Sprinkle with Parmesan.
Yield: Serves 2.
Approximate nutritional analysis per serving: 356 calories, 10.9 grams fat (2.9 grams saturated), 8 milligrams cholesterol, 13.4 grams protein, 52 grams carbohydrates, 3.7 grams fiber, 179 milligrams sodium.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.