Wednesday, February 25, 2009
Farfalle with Fresh Tomato and Basil Sauce
This is a lovely, simple recipe that can bring summer sunshine to the winter table. Roma tomatoes, ripened in a brown paper bag, provide vibrant color throughout the year. While this recipe seems to have many parents, it first appeared on the Mayo clinic website. How much do I love this recipe? Let's see....it's inexpensive, fast, easy AND healthy. Remember when the kids spread their arms wide to show how much they loved something? I love this recipe that much. It's a great meatless dish for those who are fasting today.
Farfalle with Fresh Tomato & Basil Sauce
3 tablespoons extra-virgin olive oil
3 large cloves garlic, thinly sliced
2 pounds Roma tomatoes, cored and coarsely chopped
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1/2 to 1 cup loosely packed fresh basil leaves, thinly sliced
1/2 pound dried farfalle
1 cup (about 5-oz.) ricotta salata, cut into 1/4 inch dice (optional)
1) Heat oil and garlic in a large (12-inch) saute pan over medium-low heat until garlic is soft but not brown, about 5 minutes.
2) Add tomatoes, salt, and pepper to pan. Toss to combine. Raise heat to medium. Simmer, stirring occasionally, until tomatoes reduce to a thick, pulpy sauce, about 15 to 20 minutes. Remove from heat. Stir in basil to taste. Adjust seasoning if needed.
3) While the sauce is cooking, bring a large pot of abundantly salted water to a vigorous boil and cook farfalle until al dente. Drain well.
4) Toss pasta with sauce. Divide into individual serving bowls. Sprinkle with cheese if using. Yield: 4 servings.