cat lover
07-29-2006, 09:55 AM
This is a very simple recipe, but allow time for the "sauce" flavors to meld together.
5 ripe plum tomatoes
2 tsp garlic
1 large shallot, minced
A sprinkle of cracked red pepper flakes
6 tbsp olive oil
Salt & pepper to taste
8 fresh basil leaves cut into chiffonade (Chiffonade is explained below.)
1 cup grated Parmesan cheese
In a medium bowl, place your tomatoes, garlic, shallot, cracked red pepper and 3 tbsp of olive oil. Mix thoroughly. Sprinkle salt and pepper over the mixture and mix again..You want this mixture to sit now for up to a few hours. You can put it in the refrigerator, or you can leave it on your kitchen counter. The flavors will meld during this time and you'll have a nice, chunky sauce. Cook pasta according to pkg. directions. While the pasta is cooking, you are going to make your chiffonade. This is a French term for "little ribbons." Stack the basil leaves on top of each other. Then use a sharp knife to cut them into little thin ribbons. That's your chiffonade. Stir this into your tomato mixture. Drain your pasta and put in a large serving bowl. Pour on the rest of the olive oil and stir in the Parmesan. Mix and put a portion of pasta on each plate and spoon on the sauce. Serves 2
5 ripe plum tomatoes
2 tsp garlic
1 large shallot, minced
A sprinkle of cracked red pepper flakes
6 tbsp olive oil
Salt & pepper to taste
8 fresh basil leaves cut into chiffonade (Chiffonade is explained below.)
1 cup grated Parmesan cheese
In a medium bowl, place your tomatoes, garlic, shallot, cracked red pepper and 3 tbsp of olive oil. Mix thoroughly. Sprinkle salt and pepper over the mixture and mix again..You want this mixture to sit now for up to a few hours. You can put it in the refrigerator, or you can leave it on your kitchen counter. The flavors will meld during this time and you'll have a nice, chunky sauce. Cook pasta according to pkg. directions. While the pasta is cooking, you are going to make your chiffonade. This is a French term for "little ribbons." Stack the basil leaves on top of each other. Then use a sharp knife to cut them into little thin ribbons. That's your chiffonade. Stir this into your tomato mixture. Drain your pasta and put in a large serving bowl. Pour on the rest of the olive oil and stir in the Parmesan. Mix and put a portion of pasta on each plate and spoon on the sauce. Serves 2