In Italian cooking, there is beauty in simplicity. Zucchini blossoms dusted with parsley, salt, flour, and fried until crispy. Fresh, crusty bread swirled in olive oil. Salty olives roasted with garlic and rosemary. A perfectly ripe cherry tomato dipped in salt.
My mom’s stories about my great-grandpa Teno’s onion sandwiches with black pepper and mayo set the stage for my life-long love of those simple pleasures. When you let fresh, seasonal ingredients do the talking you don’t need any fancy tricks or frills.
For those reasons, I was excited to get my hands on Rosalba Gioffré’s Vegano Italiano: 150 Vegan Recipes from the Italian Table. The recipes are divided into seasons, so you can skip right to your current season and cook with the ripest, freshest ingredients. Summer happens to feature lots of veggies and herbs that many of us have growing in our backyard (or in my case, back porch) gardens.
For this recipe, pluck those vine-ripe tomatoes, basil and green peppers or chili peppers and enjoy this simple meal that celebrates the summer’s bounty.
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Spaghetti With Pureed Tomatoes
By August 7, 2017Published:
- Yield: 4 Servings
In Italian cooking, there is beauty in simplicity. Zucchini blossoms dusted with parsley, salt, flour, and fried until crispy. Fresh, …
- 2 lbs ripe San Marzano or Florentine beefsteak tomatoes diced
- 1 bunch fresh basil
- fresh chili pepper or green bell pepper to taste
- 6-8 Tbs olive oil
- 1 clove garlic smashed
- 1 lb spaghetti
- Put the tomatoes, a few leaves of basil, chili pepper, salt, and plenty of oil into a blender. Blend on the highest setting until you have a red sauce. Pour into a mixing bowl and add the whole clove of garlic.
- Cook the pasta in a large pot - be sure to salt the water. Drain when al dente, and toss it in the tomato sauce.
- Add more basil and olive oil, toss, remove the garlic clove, and serve.
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