Alibi Bucks


V.20 No.33 | 8/18/2011
Sergio Salvador


Torinos’ @ Home

The pig face is local!

By Ari LeVaux
Google Earth icon Map Icon

[ more >> ] [ permalink ]

Eat me
Eat me


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 tomatoesthe pinnacle of tomato deliciousness, in my opinionand 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 processora blender would probably work toocombine 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 varietythe 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 niceand basil and/or parsley. Finito!

View desktop version