V.20 No.33 | 8/18/2011
How to make raw marinara sauce
By Jessica Cassyle Carr [ Thu Aug 11 2011 3:09 PM ]
Pretty, locally-grown tomatoes abound this time of year. These are fruits too majestic to insult by cooking. Last week I got my hands on orange tomatoes—the pinnacle of tomato deliciousness, in my opinion—and wanted to see how they’d fare if pulverized with spices and spread over fusilli. The results were so tasty I almost wept. Here’s how it works:
In a food processor—a blender would probably work too—combine tomatoes, a bit of garlic (beware ... too much easily overpowers the tomatoes), basil and/or parsley, a sprinkling of cayenne pepper, black pepper and salt to taste, and olive oil. (I recommend using a fine, organic, extra virgin variety—the difference in taste from cheapo options is substantial.) Pulse a few times then blend for 5 to 10 seconds. Pour room temperature sauce over the hot, cooked pasta of your choice. Garnish with parmesan— Parrano Robusto (available at Whole Foods) is very nice—and basil and/or parsley. Finito!
NEWSLETTERS Great Alibi stories, events and deals delivered to your inbox each week. No fooling!
Shift Dance Festival at VSA North 4th Art Center
Unique choreographic voices, points of views and movement styles from dancers Allie Hankins, Jacqueline Stewart, Jacqueline M. García, Lisa Nevada and Kelsey Paschich.
Fall Gem, Mineral and Jewelry Show at Expo New Mexico
Get the Led Out • Led Zepplin tribute at Sunshine TheaterMore Recommended Events ››