Lent? Like Simple Pasta but want amazing flavor? Try this.....

WANT TO MAKE PASTA LIKE THE PRO'S? WANT AMAZING FLAVOR? WANT FRESH SAUCE?.......


Some time ago my son, René also a Chef, showed me Scott Conant's "Scarpetta" Restaurant's unique take on a "simple Tomato Basil Pasta Sauce" and while it is simple to make, it does take some steps to produce but it is definitely worth the trouble, believe me. This is now our Go-To Sauce for pasta, gnocchi and seafood, once you try it you'll know why. Let me show you step-by-step how to achieve this amazing sauce:

You'll need:

8 Large Plum Tomatoes
1/4 cup olive oil
5-6 large garlic cloves
6 Basil leaves
1 tsp of Kosher Salt
Pinch of Red Pepper Flakes
1 pat of butter

Put a medium sized pan filled to the half way point with water on the stove and bring to a boil. Have a bowl of ice cold water on the side to place the tomatoes once you take them out of the boiling water. Now take your tomatoes and make an "X" on the top so you gently cut the skin of the tomato only. Core the bottom of the tomato (remove the little hard circle on the bottom). Once you've got them all done and the water is boiling, place the tomatoes in the water about 15-20 seconds or until you start to see the "X" on the tomato you cut start separating or getting loose. Once that happens, place them in the ice bath to cool so you can peel them. Drain the ice water and take a tomato, peel them, cut them in half. If you like a chunky sauce then take the seeds out of the tomatoes and put 1/4 cup of olive oil into a pan over medium heat, once the oil is hot throw in the tomatoes and use a potato masher or bean masher to begin breaking them up as they get hot, a little at a time until it resembles a chunky tomato sauce. No hurry, it will do it by itself pretty much once the tomatoes get hot. Lower the heat and allow it to happen, it will take about 30 minutes. Add the salt.

Now in a smaller pan put the another 1/4 cup of olive oil and heat it over low heat, in the meantime, peel the garlic and smash "a little", get the basil too. Once the oil looks hot add the garlic, basil and red pepper flakes until the garlic starts to get golden (no more than that), turn it off and let it infuse the flavors and cool. Strain and Set aside.

Once the tomatoes turn into sauce, you'll see....  Take 4-6 Basil leaves and roll them into a cigar like tube and cut them into very thin strips (chiffonade) set aside

. Now you're ready to finish by cooking your pasta or whatever vehicle you've chosen for this lovely sauce. Don't forget to leave a little under "al dente" because it will finish cooking with the sauce.  Once the pasta is ready (never discard the pasta water, you'll need it) then put some of the sauce into a large pan/skillet to heat and add the pasta with some of the pasta water (which will give the sauce texture and make it adhere to the pasta and finish cooking it).

Remove the pan from the heat and add the basil, butter, freshly grated Parmigiano Reggiano cheese and some of the infused oil (you can add a little or all of it, your choice). Toss in the pan until it all comes together. Taste and adjust the seasoning. Take some thongs and grab the pasta in the middle of the pan and twirl it around so it's around the thongs, place in the center of the plate so you can make a mound and you can finish with a little more basil and cheese. Should be near perfect!

So you see why I said you could use it for Lent or for any other day of the year, I've got some on the stove right now, ready for dinner and I'm really looking forward to it YUM! Fresh, natural, full of flavor, healthy, flexible enough that you can use on a lot of things (veggies, bread, pizza, fish, etc) or make a BIG batch to put in jars or share.... Enjoy!