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Recipes for excess Tomatoes
Pasta al sugo di pomodoro
(Pasta in Tomato sauce)
This is a great easy recipe to use up excess Tomatoes. It is so simple in it's ingredients, you might wonder whether it's enough, but that's the beauty of home grown produce - The Flavour!
You'll need:
- 4 tbs of good quality olive oil (I prefer extra virgin)
- 2 cloves of garlic (crushed)
- 8 or so very ripe tomatoes - Roma are best, but not essential
- Salt
- Fresh Basil - type and amount to your tastes
- Freshly grated or shaved parmesan
- Optional - 4 anchovy fillets - Don't freak! Read below first!
Here's the how bit:
Before I begin, I'll explain the anchovies as that's the last thing you just read... I happen to like the furry little suckers, but many people don't. The thing with this recipe, is that they add a richness of flavour - BUT it's not a fishy one. They just dissolve into the sauce, the first time I tried them, I wasn't sure why people might object. My partner doesn't like them and made no complaints when they were added!
Prep work
- Crush the garlic
- Shave or grate the parmesan
- Tomatoes - peel, seed and chop. I don't bother skinning and seeding, but that's personal preference. They should however be chopped roughly
This is really quick to do, so choose your favorite pasta and get it cooking - the sauce takes as long to make as the pasta does to cook.
Heat the oil in a pan large enough to hold all the ingredients AND the cooked pasta, on a medium heat
Fry the crushed garlic.
Turn up the heat to high and add the tomatoes.
Cook for a few minutes to reduce the liquid down, the sauce will thicken. If you want to try the achovies, add the fillets whole whilst the sauce is reducing, stirring them in.
Add salt to taste.
When the sauce is thickened, tear up the basil leaves and sprinkle them over the sauce. Lower the heat to medium.
Now before the sauce reduces too far, drain the now cooked pasta and add it to the sauce pan. Gently stir/fold the pasta through the sauce.
Serve into bowls and sprinkle with a little of the parmesan (or let your guests do their own) and dress with a little freshly cracked pepper.
That's it, easy!
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