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Fresh Tomato, Garlic and Olive Oil Pasta

Wednesday, September 27, 2017 20:10

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As you know I am a pasta lover, the Toddster not so much, but one good thing about pasta is that you can often adjust the amounts that you are cooking to just feed one or two. That is what I did today. I had and enjoyed my single serving of this delicious pasta dish and Todd enjoyed a meat pie and mash. I rather feel like I got the better end of the deal, but to each his own.

This is a really quick and easy sauce to make. Simple ingredients cleverly put together . . .

Fresh tomatoes, peeled and chopped. Peeling fresh tomatoes is very simple to do. Just cut an X into the bottoms with a sharp knife and immerse into a pot of boiling water for about 60 seconds or so. The edges of the cut skin should just be starting to curl. Remove, dip in cold water and then the peels should just slip off with little or no effort.

Black olives . . . I like the dry cured ones with herbs. They have a lot of flavour. You can use whichever you prefer however. Garlic, shallots, a bit of white wine and cream . . . and you have one of the most delicious sauces. I love, LOVE this.

*Fresh Tomato, Garlic & Olive Spaghetti*

Serves 4

Printable Recipe

This is a quick and delicious pasta dish with fresh flavours. Simple to make. Sure to become a favourite!

450g dried spaghetti (1 pound)

2 tsp fine sea salt

3 TBS extra virgin olive oil

5 garlic cloves, peeled and finely minced

2 shallots, peeled and finely minced

130g of black pitted olives (1 cup) (I like the Crespa oil cured ones)

4 large tomatoes, peeled and chopped (Cut an shallow x with a sharp knife in the bottom of each tomato, and submerge in boiling water. Leave for about 2 minutes before scooping out into cold water. The peel should then easily come off.)

110ml of dry white wine (1/2 cup)

2 TBS of tomato concentrate (tomato paste)

3 TBS butter, in little bits

110ml of cream (1/2 cup)

salt and freshly ground black pepper to taste

(Remember the olives are salty)

75g of freshly grated Parmesan Cheese (1 1/2 ounces)

a handful of chopped fresh parsley

Bring a large pot of water to the boil. Add the salt and pasta. Cook, according to the package instructions, stirring occasionally.

While the pasta is cooking make the sauce. Heat the olive oil in a large saucepan. Once it is hot, turn the heat down to medium low and add the shallots and garlic. Cook, without covering, for about a minute or so to soften. Tip in the olives and cook for a further minute. Add the diced tomatoes and cook until they are softened. Add the wine and stir over high heat, until the alcohol has evaporated, about 2 to 3 minutes. Stir in the tomato concentrate and the butter, along with the cream. Heat through. Season to taste with salt and pepper.

Drain the pasta well, reserving some of the cooking water. Toss it gently in the sauce to coat. Add a bit of the reserved pasta water if necessary. Toss with the parmesan cheese and sprinkle with the chopped parsley. Serve immediately.

Quick, simple and delicious. What more could you want? Bon Appetit!

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/

Source: http://theenglishkitchen.blogspot.com/2017/09/fresh-tomato-garlic-and-olive-oil-pasta.html

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