NO COOK POMODORO
4 vine ripened tomatoes, peeled*, seeded, chopped
salt, as needed
1/2 c fresh basil leaves
1/2 c fresh parsley leaves
4 anchovy fillets (optional)
1 tsp agave nectar
½ tsp salt
¼ tsp. cracked black pepper
3 cloves garlic, chopped
1/3 c olive oil
6 oz pasta, cooked according to package directions
Garnish: grated Parmesan cheese
*In a medium saucepot over medium high heat; bring water to a boil (enough water to cover tomatoes completely). With a sharp knife; mark a small “X” on bottom side of tomato. Turn off heat; place tomatoes in water. Allow to sit 1 minute. Skin will begin to separate from “X”. Peel tomatoes; cut in half.
Sprinkle salt on tomatoes; allow to sit cut side down on cutting board over sink to drain** (I put a small spoon under one side of cutting board to allow tomato water to drain into a bowl. Don’t waste tomato water (approximately ¼ cup), add to salad dressings, pasta dishes. Very flavorful.
Remove seeds from tomatoes; chop. Set aside in large mixing bowl. In a food processor or blender process basil, parsley, anchovies, sugar, salt, pepper and garlic until well blended. Stir into tomatoes along with olive oil. Reserve.
Cook pasta in a large pot of boiling salted water according to package directions. Drain.
Immediately toss with tomato mixture. Garnish as desired. Serves 3.
6 comments:
That looks good.
Izsmom
Looks good and healthy! But there was cooking involved - the noodles!
The tip about the tomatoes was a great one. According to Dr. Stephen Gundry, tomatoes are toxic unless the skin and seeds are removed, and this way, they are. Maybe I'll try again to grow tomatoes in my garden - hard to grow the big ones, imo.
yummy!
Boy, that's a nice looking pasta dish. Love the healthy ingredients being used ie. garlic, basil, anchovies.
Izsmom, it does yah.
Aunty, LOL! I think it's so cool when people can grow their own vegetables.
Kat, yah!
Chet, I think so too.
Great meal when you’re tired of the holiday stuff.
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