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