Pasta With End Of Harvest Roasted Green Tomato Sauce Tarifi

Malzemeler

• 4 Pounds Fresh Green Tomatoes, Coarsely Chopped (See Notes Above), 1 Small Onion, Peeled & Chopped, 3 Garlic Cloves, Peeled & Minced, 1/4 Cup Extra Virgin Olive Oil, Salt & Pepper To Taste, Red Chili Flakes To Taste, 10 Fresh Basil Leaves, Finely Chopped, 3/4 Pound Pasta of Choice. To Serve: Fresh Baby Basil Leaves, Grated Pecorino Romano Cheese, 1/4 Cup Lightly Toasted Pine Nuts

Hazırlanışı

1. Preheat oven to 400 degrees F. In heavy Dutch oven or oven-proof casserole dish, place the tomatoes, onion, garlic, and olive oil and stir. Season with salt, pepper and red pepper flakes. Place in oven and roast for 1 hour uncovered, stirring once. Check the sauce, stir well, and cook until it has thickened, about another 30 to 45 minutes. Cook the pasta in a large pot of lightly salted water until it is “al dente”. Drain the pasta, and add a large scoop of the sauce. Mix well over high heat for a minute or two. Serve in individual bowls with an additional scoop of sauce on top. Sprinkle the pine nuts and basil leaves, and offer the grated cheese at the table.

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