Saturday, February 18, 2012

Fresh Tomato Pasta

This is another of our favorite dishes, a delightful change of pace for pasta lovers. It is meant to be a  “fresh from the garden”  taste experience, that does not need the typical overload of garlic, spices and onions associated with the usual spaghetti sauce.  Serves 2

6-8 large tomatoes
1 bunch fresh basil 
4 ounces vodka
4 tablespoons butter (more or less to taste)
½ cup Asiago or Parmesan cheese, grated
Salt and fresh ground pepper
½ pound angel hair spaghetti
Optional: substitute cream for 2 tablespoons of butter

Peel, core and chop the tomatoes.  Roll cut the basil into slivers. Cook the tomatoes in a sauté pan just enough to break down the chunks (10 to 12 Minutes).    Meanwhile, cook the spaghetti.  

Add 2 ounces of vodka to the sauce (reserve 2 ounces for the chef) and cook another 2 minutes.  Turn off heat and swirl butter into the sauce, then add the basil, cheese, salt and pepper. Drain the pasta, place in individual bowls, and pour sauce over the pasta. 

Serve with a mixed green salad and bruschetta or crostini. A fruity red wine, like a beaujolais, pinot noir or a good sirah, goes well with this dish. 

"Many People Have Eaten My Meals and 
Have Gone on to Live Normal Lives"