There, sauce met pasta, and a beautiful relationship began. I transfer the sauce to a large bowl and stirred in some cubes of fresh Mozzarella cheese, salt and pepper.Īs my family gathered at the table last night, I drained the pasta well and then poured it into a large bowl. You don’t want to puree the tomatoes, but you do want everything minced up evenly. I pulse the ingredients in the food processor, just a few times, until they are coarsely chopped. The pasta takes five minutes to cook, and that’s all the time I need to finish things up. While this sauce would work with any pasta shape, I find that a thinner spaghetti or angel hair pasta works best. To that, I add some roughly chopped green onions, some Parmesan cheese that I’ve chunked up, a few cloves of garlic, some fresh basil and some olive oil.īefore I hit the pulse button, it’s time to get my pasta in the pot.
ANGEL IPULSE FULL
I have always used grape tomatoes, a full pint. The original recipe calls for cherry tomatoes, but I find they are hard to come by nowadays. It takes less time to put the sauce together than it takes to boil the pasta! Plus, it’s the perfect vehicle for more of those summer tomatoes that I can’t get enough of.Īs my water comes to a boil on the stove, I prep my ingredients and dump them into my food processor. The sauce is completely raw, and comes together quickly using your food processor. This is one of my favorite pasta dishes to whip up on a summer’s day, especially a hot one where turning on the oven and heating up the house seems like a new form of torture.
This is a major bummer from a parental standpoint. We’re at the point in our summer where the kids don’t even want to be outside because it’s so hot.
Gone are the days of June, where I was almost swayed to believe that the weather was going to stay pretty mild until the kids went back to school.
0 kommentar(er)
