Thursday, April 14, 2011

Pomodoro Cruda made with Orange Vine-ripened Tomatoes on Angel Hair Pasta

Try this easy dish it's perfect for a warm spring day!

In the produce section of your grocery store they now sell both yellow and orange tomatoes. If not available use roma or perhaps you grow your own… either way this stuff is fantastic!

3 Cups Vine-ripened, orange tomatoes (red will also work well)

1/2 Cups Extra virgin olive oil

2 Cloves Garlic, pressed

1 TSP Crushed red pepper

20 Fresh basil leaves with buds, torn, not chopped

2 Tsp. Fresh ground romano cheese

Salt and fresh ground pepper, to taste

1 LB Angel hair pasta

1. cut tomatoes in half (If using red tomatoes, scrape out seeds). Remove core and chop into about 1/2" chunks.

2. Toss all ingredients except the pasta. Cover, refrigerate and let stand for at least

30 minutes for flavors to blend.

3. Cook the pasta, drain (without rinsing), add a little olive oil and toss.

4. While pasta is still warm or cold the next day, divide between 4-6 plates (depending on appetite) and top with the cold pomodoro sauce. Offer more Romano at table.

Serves 6

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