Tuesday, November 16, 2004
Pasta Fresca
Cheap, easy, tasty. Just the way we like them. Remeber: Chunky sauce = Chunky pasta.
the procedure
1. Preheat oven to 350F. Boil water for pasta in a large pan.
2. Chop tomatoes in 1/8 piece. Throw them in to a glass-baking dish with oil, vinegar, slat, and pepper. Toss till the tomatoes are well coated with the mixture of oil and vinegar. Toss in some Italian herbs in if you like too. Cover the dish with aluminum foil.
3. Transfer glass dish with tomatoes in to the oven. Bake for 15 to 20 minuets till the tomatoes juices are boiling in the dish. In the mean time boil pasta in hot water with slat and olive oil. Remove foil and turn up the heat to 400F bake tomatoes for another 5 to 10n minuets.
4. Serve pasts on a plate with tomatoes on top, garish with plenty of bruised julienne basil. Salt and pepper to taste.
the formula
extra virgin olive oil
20 roma tomatoes, chopped vertically in quarters
1 pound rigatoni
Juliened fresh basil
Grated Parmesan cheese
Lots of fresh ground black pepper and some coarse salt
the procedure
1. Preheat oven to 350F. Boil water for pasta in a large pan.
2. Chop tomatoes in 1/8 piece. Throw them in to a glass-baking dish with oil, vinegar, slat, and pepper. Toss till the tomatoes are well coated with the mixture of oil and vinegar. Toss in some Italian herbs in if you like too. Cover the dish with aluminum foil.
3. Transfer glass dish with tomatoes in to the oven. Bake for 15 to 20 minuets till the tomatoes juices are boiling in the dish. In the mean time boil pasta in hot water with slat and olive oil. Remove foil and turn up the heat to 400F bake tomatoes for another 5 to 10n minuets.
4. Serve pasts on a plate with tomatoes on top, garish with plenty of bruised julienne basil. Salt and pepper to taste.
the formula
extra virgin olive oil
20 roma tomatoes, chopped vertically in quarters
1 pound rigatoni
Juliened fresh basil
Grated Parmesan cheese
Lots of fresh ground black pepper and some coarse salt
// posted by Fumi Matsubara @ 5:34 PM 
