Smashed Tomato Pasta

Type “ manual tomato sauce ” into your Google hunt box and you ’ll turn up nearly 400 million results. Some demand hours at the cookstove, others are fabulously unfussy. This smashed tomato pasta leans heavily towards the easy end of the diapason. It calls for just five constituents, takes about 10 twinkles of hands- on time, and results in a sauce you ’ll find yourself turning to again and again.

I know that’s been the case for me ever since I discovered the sauce back in my twenties. Now, decades of cuisine experience latterly, I still use this fashion for simple summer pasta dishes. How to Make this Easy Tomato Sauce ?

The approach for this pasta is about as introductory as itgets.However, this is a atrocious form for them to gain confidence in the kitchen, If you have freshman culinarians or kiddies at home. Then’s how it goes down

• Cut ripe Roma tomatoes in half.
• Dress with olive oil painting and swab.
• rally until soft enough to smash with a chopstick.
• Add a couple of spoonfuls of pesto.
• Toss with hot pasta.

That’s it!

RECIPE :

Smashed Tomato Pasta

PREPE TIME :                                          COOK TIME :                                   TOTAL TIME :

    10 mins                                                         60 mins                                          70 mins                              

    

SERVINGS :  4 to 6 Servings

NOTE : Instead of fusilli, you can use a dry pasta like penne or spaghetti.

INGREDIENTS :

• 2 1/4 pounds Roma (aka plum) tomatoes
• 1 1/2 teaspoons kosher salt, plus more for salting the pasta water
• 1/4 cup extra virgin olive oil
• 1/4 cup homemade or store-bought basil pesto, plus more to taste
• 1 pound dry fusilli pasta 
• 1/3 cup freshly grated Parmesan cheese, to pass around at the table

METHOD :

1- Preheat the oven to 350°F.

2- Roast the tomatoes : 

Cut the tomatoes in half lengthwise. Arrange them cut-side-up in a 9x13-inch baking dish. Sprinkle the salt and drizzle the olive oil over the tomatoes.

Roast them until juicy and soft enough that they give with relative ease under the pressure of a fork, about 1 hour—cook time will vary depending on the size and ripeness of the tomatoes. 

3- Cook the pasta : 

When the tomatoes are nearly done, set a large pot of water over high heat and season it with enough salt that it tastes like the sea. Let it come up to a boil and cook the pasta until al dente following box instructions. Drain well in a colander set in the sink.

4- Smash the tomatoes and toss with pasta : 

Use a fork to mash the tomatoes while still in the baking pan into a chunky sauce. Add the pesto and stir to blend into the sauce. Alternatively, put the tomatoes and pesto in a blender and blend into a purée—the sauce will be creamier. Taste and add more pesto and more salt, if needed.

Toss the cooked pasta and sauce together in pot or in a large serving bowl. Serve immediately with freshly grated Parmesan cheese.

Refrigerate leftover pasta in a covered container for up to 3 days. Reheat in the microwave or on the stove with a little water, if needed. 

NUTRITION FACTS : (PER SERVING)

     307                                       17g                            31g                                      9g

CALORIES                                 FAT                         CARBS                             PROTEINS

Bon appetite !! 

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