Monday, August 29, 2016

8-28-16 Tortellini in fresh Roma Tomato sauce w coconut cream



8 Roma/plum tomatoes peeled and chopped
One half medium onion sliced of diced
2 Dorot garlic cubes
one cube of fresh frozen basil in olive oil
Olive oil
Red pepper flakes
Asparagus – about 8 slender stalks cut into 1” pieces
Sweet Vermouth
2 tablespoons unsalted butter
Small can of coconut cream


Make a small cruciate incision on the end of each tomato and place in boiling water for several minutes. Remove and cool under cold water, and peel away the skin.  Chop them into roughly one inch pieces and set aside in a bowl.  (Seeds do not have to be removed.)

Cook onions in olive oil until soft, then add the pepper flakes, garlic, and basil and cook until the cubes have melted.  Add the tomatoes and cook, covered, over medium-low heat, smashing occasionally with fork of spoon, until the tomatoes have broken down - about 30 minutes.  After 20-25 minute add a splash of wine and the aspargus.

In the meantime bring a pot of water to boil and add the tortellini (or other pasta).  And at this time add the butter and coconut cream to the sauce and continue cooking uncovered over low heat until the past is ready.


This is ten plus!  It is open to a variety of options:  pasta, no asparagus or a different veggie, cream instead of coconut cream, shrimp or crab meat, and more.