Fresh Pasta and Fresh Tomatoes

Fresh Pasta

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.

Leave a comment

Your email address will not be published. Required fields are marked *