I love white sauce pasta, but always used to make red one with store bought marinara sauce. Yesterday had a craving for pasta, but didn't want to eat heavy white sauce. So thought of making tomato pasta, but alas didn't have any marinara sauce left.
So, searched the internet for the recipe. Found a very simple recipe in "laura in the kitchen" (I love her recipes :)). But didn't have all the authentic ingredients to make it. So thought, lets try my own version of it.
So here it is, ,my very own version of tomato-garlic pasta recipe. It looked restaurant like and tasted even better. Enjoy and do leave any comments/suggestion you may have.
Servings: For 2 people
Ingredients:
A handful of linguine pasta - (by handful i mean as much as you can hold in one hand)
6-8 cups water
2 tbsp olive oil
4-5 cloves of garlic - thinly sliced
2 large tomatoes - puree'd (authentically use: 2 cups of cherry tomatoes - cut in halves)
8-10 cherry tomatoes - cut in halves
2 tsp dried oregano
1/4 cup of coriander - finely chopped (authentically use: 1/4 cup of fresh basil - roughly chopped)
salt to taste
crushed black pepper to taste
Recipe:
1. Take a large pan and add water and salt in it. Let the water come to a boil and then add pasta in it. Cook the pasta until cooked al dente ( meaning cooked to be firm to the bite). Once cooked, strain it and set it aside.
2. In a large saucepan, add olive oil and garlic. Start the heat at medium and as soon as garlic starts to have bubbles all around it, lower the heat to medium-low at let it infuse in olive oil for another 10 minutes. This is a very crucial step, do not, I repeat do not let garlic burn because of over heating. We want garlic essence and flavor to be infused in olive oil. This is what makes this sauce tastes awesome :)
3. Once garlic starts to brown a little, after about 10 minutes in step above, add tomato puree and cherry tomatoes, salt, pepper and dried oregano. We add dried herbs in the beginning to have their flavors get into the dish and fresh in the end to bring the dish a little kick :D. Let this cook at medium heat for about 10 minutes or until you get to the consistency you want.
4. Once the sauce is ready, add coriander and pasta to it. Mix well and serve immediately. If you want you can grate Parmigiano-Reggiano cheese on top of it.
So here it is, ,my very own version of tomato-garlic pasta recipe. It looked restaurant like and tasted even better. Enjoy and do leave any comments/suggestion you may have.
Servings: For 2 people
Ingredients:
A handful of linguine pasta - (by handful i mean as much as you can hold in one hand)
6-8 cups water
2 tbsp olive oil
4-5 cloves of garlic - thinly sliced
2 large tomatoes - puree'd (authentically use: 2 cups of cherry tomatoes - cut in halves)
8-10 cherry tomatoes - cut in halves
2 tsp dried oregano
1/4 cup of coriander - finely chopped (authentically use: 1/4 cup of fresh basil - roughly chopped)
salt to taste
crushed black pepper to taste
Recipe:
1. Take a large pan and add water and salt in it. Let the water come to a boil and then add pasta in it. Cook the pasta until cooked al dente ( meaning cooked to be firm to the bite). Once cooked, strain it and set it aside.
2. In a large saucepan, add olive oil and garlic. Start the heat at medium and as soon as garlic starts to have bubbles all around it, lower the heat to medium-low at let it infuse in olive oil for another 10 minutes. This is a very crucial step, do not, I repeat do not let garlic burn because of over heating. We want garlic essence and flavor to be infused in olive oil. This is what makes this sauce tastes awesome :)
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