Recipe created by Martha Stewart
Serves 4
Spruce up spaghetti
night with this tasty variation on a family favorite.
INGREDIENTS
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2 large ripe tomatoes, seeded and coarsely chopped |
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4 oven-dried tomatoes, coarsely chopped |
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1/4 cup extra-virgin olive oil |
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1 clove garlic, chopped |
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Coarse salt and freshly ground pepper |
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1 pound garganelle or penne rigate |
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1 cup fresh basil leaves, loosely packed |
Combine fresh and oven-dried tomatoes, oil, garlic, salt, and pepper in
a large bowl. Marinate at room temperature for 45 minutes, stirring
occasionally.
Boil pasta in salted water until al dente, 7 to 10 minutes. Drain well,
and while still hot, toss with tomato mixture.
Coarsely chop basil and combine with pasta. Serve immediately, or at
room temperature.
Oven-Dried Tomatoes
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12 plum tomatoes, halved lengthwise |
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1/4 cup olive oil |
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Coarse salt and freshly ground pepper |
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Coarsely chopped fresh herbs such as oregano, marjoram, flat-leaf parsley, or basil (optional) |
Preheat oven to 275 degrees F. Line a baking sheet with parchment paper.
Place tomatoes cut side up on baking sheet. Drizzle with oil and season
with salt, pepper, and herbs. Bake until shriveled but still moist, 1
1/2 to 2 1/2 hours. Keep refrigerated in an airtight container for up to
1 week.
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| COPY RHIGH OF GOLDEN FINGERS GROUP 1/9/2006 [email protected] |