A Timesless Recipe with Tomatoes
A Timesless Recipe with Tomatoes
It’s only limitiation is your imagination
I haven't written in a while, which I apologize for. I'm still getting my feet wet after the surgery eight weeks ago, but I'm ready to jump into the ocean with this tomato recipe that is classic and super easy.
I've written and posted a video about the cherry tomato recipe that I love to make, but today we're going to take that recipe and add some imagination on my part to it. Then take what I give you, add your imagination, and tell us the results.
The Recipe Basics
Heat some EVOO(extra-virgin olive oil) in a pan, and when it begins shimmering, add your sliced or however, you enjoy garlic to the oil. See, I told you this is about your imagination, not mine.
Suppose you want a little or very spicy; add some red pepper flakes or whatever spicy ingredient you envision with this dish. Jalapeno or Fresno pepper seeds are good, or use your imagination.
You could add anchovies if you want more depth to your sauce, or go with basil, salt, and pepper as I do. It's up to you.
Tomatoes
The star of this recipe is, of course, the tomatoes. Now that summer is around the corner, the variety of tomatoes you can use for this sauce is endless and left up to you.
I have made this sauce with cherry, grape, and plum tomatoes to give you an idea of where to start. Here are two links (Nature's Fresh and Rutger's University List of TomatoVarities) to a list of tomatoes for you to choose from. Enjoy!
This recipe's main thing to remember is not to overcook the tomatoes. The last thing you want is squishy tomatoes. You want to taste the tomato, but you also want to taste the herbs, spices, and whatever else you add to make your sauce in the background. Remember, though, the tomato is the star, so don't overindulge in the background flavors.
Pasta
This is where your preference also is up to your imagination. There isn't any pasta or spaghetti that doesn't go with this dish. I'll list a few of the ones I enjoy, and you can take it from there.
Penne, orecchiette(little ear), rigatoni, spaghetti, fettuccine, fusilli, malfadine just to get you started. Now put your imagination to work and pick your favorite.
Don't overcook your pasta. Cook it a little shy of Aldente, and then toss it in the pan your cooking your sauce in to finish it. Then you'll incorporate the sauce's flavor into the pasta for an incredible explosion of flavors.
Finishing Touches
Once everything is done, you're ready to serve this fantastic dish that you imagined. Add a little grated romano or parmesan cheese to the top. You could also add some Italian bread crumbs(homemade if possible) for a little crunch, with some fresh parsley.
Remember, this is your creation; go for what you want to see, taste, and achieve.