This recipe is very tomatoey! I found this recipe in my latest issue of Food & Wine. I actually didn't make any changes except I used gluten-free pasta rather than the penne used in the magazine.
And I love that I was able to just go outside and take basil from my garden. I have 100s of unripe, green tomatoes, I can't wait until they are ready to eat!
16 oz of gluten-free pasta, my favorite is Le Veneziane
2 medium tomatoes, diced
4 oil-packed sun-dried tomatoes
2 T tomato paste
4 large basil leaves
1 garlic clove
1/3 C extra-virgin olive oil
1. In a large pot of boiling salted water, cook the penne until al dente
2, In a blender, puree the diced tomatoes, tomato paste, basil, garlic and olive oil. Pour the sauce into a large bowl and season with salt and pepper.
3. Drain the pasta, add it to the sauce and toss well to coat. Serve piping hot.
Post a Comment