We’re not done, yet, with those tomatoes! They really are the gift that keeps on giving!

When we cleared out the majority of the garden the other day, we brought in a lot of unripe tomatoes – the upcoming weather was just not conducive to keeping them outdoors.

We had a bunch of yellow tomatoes ripen together, so that started us off on a path to fresh pasta and yellow tomato sauce.

And I have to tell ya – it was a pretty yummy path!

Fresh Pasta

First, Victor made cavatelli – little semolina pasta shells. Perfectly light and tender, but sturdy enough to stand up to the sauce.

Cavatelli

  • 1 1/8 cup semolina flour
  • 3/4 cup Tipo “00” flour
  • 1/2 tsp salt
  • 1/2 cup water
  • 2 tbsp olive oil

Mix flours and salt on board. Make a well and add the water and oil. Slowly mix the liquid into the flour forming a dough. Knead about 5 minutes. Wrap and let rest about 30 minutes to an hour.

Roll pieces of dough into a thin rope and cut into 1/2″ pieces. Press and roll to make little shells.

Cook in salted boiling water. Drain and serve with your favorite sauce.

For the sauce, I blended several yellow tomatoes in the blender to make a sauce.

Into a skillet went garlic, leeks, and fennel. When it was wilted, I added white wine and cooked it down. Next went the tomato sauce.

I brought it all to a boil and added oregano, crushed red pepper flakes, and a pinch of salt.

I brought it to a simmer and poached monkfish medallions in the sauce, and then added chunks of yellow tomato.

I cooked the pasta about 3/4 of the way though and then added it to the sauce to finish cooking.

The end result was pretty spectacular for being such a simple meal.

I am really going to miss these fresh tomatoes.

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