Page 100

Dan’s Papers August 26, 2011 food & dining danshamptons.com Page 100 (continued from page 98)

This fresh uncooked sauce recipe works best in late summer when local tomatoes are at their peak of flavor. Serve at room temperature over warm pasta. The dish makes a fine summer lunch or light supper dish. Serves 4 to 5 1 1/2-2 pounds fresh ripe tomatoes, preferably plum 2 to 3 cloves garlic, finely chopped 1 medium red onion, cut into paper-thin slices 1/3 cup julienne of fresh basil 2 tablespoons Balsamic vinegar 1/3 cup plus 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 pound plain or spinach vermicelli 2 tablespoons finely chopped Italian flat-leaf parsley 1. To prepare sauce: Cut a crisscross at the rounded base of the tomatoes to facilitate peeling. Plunge 2 to 3 tomatoes at a time into boiling water for 20 to 30 seconds. Remove with slotted spoon and cool quickly under a spray of cold water. Skin should slip off easily with the tip of a paring knife. Cut each tomato in half crosswise, hold in palm of hand and squeeze gently to remove and discard seeds. Repeat with remaining tomatoes, and then cut into cubes. Transfer to a large glass or earthenware bowl (not metal). Add garlic, onions, basil, vinegar, 1/3 cup olive oil and salt and pepper to taste. Fold the ingredients with a large rubber spatula to gently mix. Prepare the sauce ahead for flavors to develop. Cover bowl and refrigerate for up to several hours. 2. To serve, bring 4 to 5 quarts water to a boil and add 1 tablespoon coarse salt. Add the pasta, cover pot and return quickly to the boil. Uncover pot and boil briskly for 9 to 12 minutes until al dente, firm to the bite. Drain pasta and quickly transfer to a

For the pasta 1 pound spaghetti Kosher salt for the cooking water 1/2 cup freshly grated Parmigiano-Reggiano or Pecorino

Fettuccine Con Pesto

warm serving platter. Drizzle over the remaining oil and toss to mix. Pour the tomato mixture over the warm pasta and garnish with chopped parsley. Serve immediately. Reprinted from Silvia Lehrer’s Cooking at Cooktique, Over 200 International Food Classics from a Teaching Kitchen (Doubleday) SPAGHETTI WITH TOMATOES AND PARSLEY SAUCE Fresh parsley sauce with summer tomatoes over pasta!!! Serves 4 2 cups flat-leaf Italian parsley leaves 2 to 3 plump garlic cloves, peeled 1/4 to 1/3 cup?? dried hot pepper flakes 1 or 2 teaspoons kosher salt 1/2 cup extra-virgin olive oil 1 1/2 pounds fresh ripe tomatoes

1. Put the parsley leaves, garlic, pepper flakes and 1 teaspoon salt in work bowl of food processor. Pulse several times to chop the leaves coarsely, then, with machine running, pour in the olive oil through the feed tube in a slow steady stream. Stop and scrape down the sides of the work bowl, and process to a fine-textured, loose pesto. Can be refrigerated for a day in a small container (or freeze for later use). Defrost at room temperature. 2. If preparing the pesto to use right away, prepare the tomatoes first. Core the tomatoes, slice and cut into 1-inch chunks and place in a deep bowl; toss with 1 teaspoon kosher salt. Let the tomatoes sit to release their juices while you cook the pasta. 3. Meanwhile, bring 4 to 5 quarts water to the boil, add 1 to 2 tablespoons kosher salt to the water and put in the spaghetti. Stir with a fork to separate the pasta. Cover pot and return to a boil, Uncover and cook the pasta at a rolling for about 9 to 11 minutes depending on the brand you are using. Taste to be sure pasta is al dente or firm to the bite. 4. Drain and transfer to a large mixing bowl. Add the Parsley sauce and tomatoes and stir to mix very well. Serve with cheese on the side. Above recipe adapted from Lydia Bastianich’s Lydia Cooks from the Heart of Italy, Knopf, 2009. For more recipes and Silvia’s latest blogs visit her website; Savoringthehamptons.com

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