It has come to my attention that some friends (you know who you are) still check this blog from time to time even though I have been on an extended hiatus from posting. Some of those people have made it known that they are getting sick of seeing the Christmas Cookie post that has languished in the top slot lo these many months while I have been doing plenty of award-winning eating, but not writing about it. So I'll do my best to move the Christmas Cookies down the page...
For starters, here's a recipe for a "raw sauce"--a pasta sauce that you don't need to pre-cook--that I made the other night on a whim when a hot kitchen discouraged me from doing anything too ambitious at the stove.
4 1/2 cups Sungold cherry tomatoes (really any sweet, bright-flavored cherry tomatoes will work)
2 to 3 tablespoons packed fresh mint leaves
2 to 3 tablespoons packed fresh oregano leaves
3 medium cloves garlic (rough chopped)
the juice of one lemon
1/2 cup olive oil
1 teaspoon salt (probably was a bit more than that, but you can always add more if it doesn't taste right to you)
1 teaspoon pepper
1/2 cup grated pecorino romano cheese
1 tablespoon butter
1 cup shelled fresh peas
With water boiling for pasta, I reached for the food processor instead of a sauce pan. I procured the key fresh ingredients from our garden, dropped them in to the work bowl with all the other ingredients listed above (except for the peas, butter, and cheese), and after 5 to 10 pulses the sauce was ready.
After you drain the pasta cooked just al dente, place it and the sauce back into the drained pasta pot over a low-medium burner. Stir in the peas, cheese, and butter and cook stirring often for 2 minutes so that the pasta gets a full coating of the sauce.
Remove the pot from the stove and transfer to a serving dish. Let sit for a minute or two before serving so that the heat doesn't mask the flavors.
Posts
1 comments:
Such a great recipe..Thanks for sharing.
Post a Comment