Cherry Tomato + Basil Pasta

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I am lucky enough to have been taught how to make homemade tomato sauce by a true Italian and one of my best friends in the whole wide world, miss Anna Maria.  What she taught me is that pasta sauce is best when made with a few, high quality ingredients that are as fresh as they can possibly be.  I trust her not only because she studied abroad in Italy, has a ginormous Italian family, is fluent in Italian and speaks with over-exaggerated arm gestures, but also because I have tasted her cooking and it is unreal.

If that wasn’t enough to establish her credibility, I’d like to mention that this is a woman who had a 2 liter bottle of homemade olive oil straight from her Nani’s olive tree stashed away in her kitchen cabinet in college.  Doesn’t get more authentic than that!

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Tomato sauce can come in many different forms, but nothing hits my sweet spot more than some nice, ripe, sweet, tender cherry tomatoes.  So, using the lessons of simplicity and freshness that I learned from Anna, I made some homemade cherry tomato sauce.  I will never eat tomato sauce from a can or jar ever again!

You can make this recipe in a variety of different quantities depending on how many people you are cooking for.  It also freezes and reheats really well, so you can stash some away for a later date.

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What will you need?

1 container of cherry tomatoes, halved

1 medium yellow onion, diced

1 clove chopped garlic

1/4 cup olive oil

2 cups vegetable stock

10 fresh basil leaves, reserve some for garnish

Salt, pepper, dried oregano

Grated Parmesan cheese for the top

Pasta of your choice

How do you make it?

In a medium skillet, add the olive oil and sautee your onions and garlic until they start to brown.

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Add in your cherry tomatoes and cook for about 2 minutes.

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Reduce the heat to low, add your stock and most of your chopped basil and simmer on low until the sauce darkens and most of the liquid has evaporated off.  This is when you should boil some water and start cooking your pasta according to the directions on the package, since different pasta cooks in different ways.

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Plate your pasta, add the rich, delicious sauce on top.  Grate some fresh parm on top and garnish with the remaining fresh basil leaves.

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MMMMMM… thank you Anna, you sexy Italian!!

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Comments

  1. looks amazing! how many servings does this make?

Trackbacks

  1. [...] onions, caramelize them and then use that as a base for a homemade pasta sauce, like I did in my Cherry Tomato Pasta [...]

  2. [...] Tomato basil sauce (adapted from The Nutritional Epiphany) [...]

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