Tuesday, July 19, 2016

Linguini w fresh tomato sauce

7-18-16   Linguini w fresh tomato sauce


There was never any question about tonight’ dinner. Looking at all the fresh tomatoes from Patience’s porch garden, the obvious choice was pasta with a light, fresh tomato sauce.

1.     Linguini
2.     Fresh tomatoes from Patience’s porch garden – grated on the large teeth of a hand held cheese grater. 
3.     Tomato paste
4.     Fresh basil
5.     Parsley
6.      Olive oil
7.     Garlic
8.     Onions – ½ medium onion thinly sliced
9.     Garlic 1 large clove minced
10. Sweet Vermouth
11. Oregano, salt and pepper
12. Mozzarella cut into dice size pieces.
13. Kalamata olives.


Cut the tomatoes in half, remove the “heel”, and grate the tomato over a bowl to collect the pulp.  Set the skin aside.  For the 2 of us I used 6 medium sized tomatoes
Cook the onions in the oil until they begin to soften, then add one large clove of garlic through a garlic press.  Cook for several minutes before adding the tomatoes.  As the sauce is cooking, add a splash of Sweet Vermouth (or a red wine of your choice), a handful of Kalamata olives, fresh basil leaves, parsley, and oregano.  Continue cooking to allow the sauce to thicken.  A tablespoon of tomato paste can be added if needed.

Note – I decided to add the tomato skins to the sauce while it was cooking, and removed them before adding it to the pasta.  I don’t know if this is necessary, but thought I would get all that I could out of the fruit.

Place the pasta in a large serving bowl, mix in the sauce, and add the dice mozzarella.  Garnish with Basil and serve.


This is a great summer recipe.  It is easy and quick and can be a last minute week night dinner.  Any fresh tomatoes can be used.  I’ve done this before with Roma tomatoes. 

Patience and I gave this a 10 plus.

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