Pâtes à La Tomate Tomato Pasta Recipe 455 Food

PâTES à LA TOMATE - TOMATO PASTA RECIPE - (4.5/5)

Steps:

• 1. On a clean work surface, lay your flour out and make a well in the middle. 2. Place all ingredients in the well, except the water. 3. Using your hands (or a fork) mix the ingredients starting in the middle. 4. Once center is well mixed, begin working the dough until all flour in incorporated. 5. Add water to dough. 6. Knead into a ball. 7. This is not a finished dough, notice the no-so-smooth surface. Keep kneading! 8. Once smooth, you are done! 9. Wrap in plastic wrap and let rest for 30 minutes or place in the fridge. 10. Remove and roll into desired shape and cook! Fresh pasta cooks in about 4-5 minutes when boiled!

TOMATO PASTA BAKE

Steps:

• Heat the oil in a medium pan and fry the onion for 5 mins until softened and lightly golden. Stir in the garlic and cook for a further min. Mix in the tomatoes and sugar, bring to the boil and simmer for 20 mins. Add a few dashes of Worcestershire sauce and season to taste. This basic sauce can now be chilled or frozen, see recipe intro.
• Meanwhile, cook the pasta according to pack instructions. Heat the grill to high. Mix together the cheese and breadcrumbs.
• Drain the pasta and stir into the sauce. Tip in the frankfurters and spoon into a heatproof dish. Scatter over the cheesy crumbs and grill for 3-5 mins or until bubbling hot and golden. Serve with a simple salad.

TOMATO-BUTTER PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
• Meanwhile, using the large holes of a box grater, grate the cut ends of the tomato into a large bowl. Discard or compost skins. Grate the butter into the bowl as well. Using the small holes of the box grater, grate the garlic into the bowl. Add the red-pepper flakes, and season generously with salt. Refrigerate until ready to use.
• Return the drained pasta to the pot, along with the bowl of grated tomato and butter. Set over medium-high heat and cook, stirring constantly, until the mixture thickens slightly and glosses the pasta, 2 to 3 minutes (the sauce will thicken as it sits). Add pasta water as needed to emulsify the sauce. Season to taste with salt and pepper. Serve with more red-pepper flakes, black pepper, basil and Parmesan as desired.