Here’s another delicious recipe from Cristina Ferrare’s Big Bowl of Love cookbook. It caught Derrick’s eye when he read… “Pasta with Fresh Roma Tomato Sauce No. 2, my personal favorite”. We had to try the recipe – especially since it’s Cristina’s and her mother’s favorite pasta sauce. It’s a beautiful Roma tomato sauce that is fresh and light. The carrots add a sweetness to the sauce and the onions and celery give the sauce body. This is a sauce that consist of a few fresh ingredients that is slowly cooked and simmered producing a sauce with depth and a pop of freshness. When I brought left overs into the office – I told my co-worker that I should have saved this recipe for the weekend since I’m always pressed for time on the weeknights. She tasted the pasta and immediately said that it was one of the best sauces that she’s had and it was definitely worth the time to make! I knew at that moment I had to share this recipe with you!
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Pasta with Fresh Roma Tomato Sauce No. 2
Reprinted from Cristina Ferrare’s Big Bowl of Love © 2011 by Cristina Ferrare. Permission granted from Sterling Epicure, an imprint of Sterling Publishing Co., Inc.
16 Roma tomatoes, quartered
2 medium onions, one peeled and quartered and the other peeled and finely chopped, covered, and set aside in the refrigerator
2 small carrots, cut into four pieces
2 celery ribs, cut into four pieces
1/3 cup extra-virgin olive oil
4 scallions, chopped small
4 tablespoon butter
1/3 cup white wine
3 teaspoon kosher salt
8 ounces of your favorite pasta
1 cup freshly grated Parmesan cheese
5 to 6 fresh basil leaves, chopped coarsely
In a large sauce pot, combine tomatoes, quartered onion, carrots, and celery, and bring to a boil over medium-hight heat. Lower heat to a simmer, cover, leaving the lid slightly open, and simmer for 30 to 45 minutes or until the carrots are soft. Remove from heat.
Puree the vegetables in a blender until smooth.
Over another pot, pass the pureed sauce through a chinois or tomato strainer to remove the tomato skins and seeds. Do not use a strainer with tightly woven small mesh; the holes are too small and the resulting puree will be too liquidy. Set aside.
Heat a large saucepan on medium heat until warm but not hot. Add the olive oil, finely chopped onions, scallions, and butter. Cook until the onions are translucent (5 to 8 minutes). Add the white wine and continue to cook, reducing by more than half. Add the pureed vegetables and salt and mix well. Simmer over low heat for 40 minutes.
Cook pasta according to package directions. Drain the pasta and pour into a large warmed pasta serving bowl. Ladle 2 cups of sauce over the pasta and mix. Ladle 1 more cup over the pasta, or more if you like, and sprinkle on freshly grated Parmesan cheese and fesh chopped basil.
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