Penne Al'Amore
This recipe is one from my own kitchen and a unique and imaginative offering when served as a pasta course or warm-weather entree. The presentation is extraoridnary itself and colorfully aromatic, one that is sure to delight even your most hard to please guests.
This recipe will serve 4-6
Preparation time: Approximately 1 hour (including standing time)
Necessary Implements: 2 quart saucepan of hot water for scalding 1 cutting board 1 sharp paring knife A potato masher or sturdy fork A garlic press (optional) A large and sturdy, freezer-safe utility bowl A colander A large pot for cooking your pasta. A serving bowl or individual plates
Ingredients:
Begin with the following at room temperature
6 fresh and vine ripened tomatoes. In the off-season, I prefer using Holland tomatoes (on the vine). While a little more costly, they have the color, texture and flavor close to that of fresh garden varieties.
A few sprigs of fresh basil
The best virgin olive oil you can find. I prefer Colavita. It is cold pressed virgin olive oil with a good body and strong flavor. If you prefer a lighter, less aromatic taste, try Filippo Berio. It is widely available and quite mild.
A good coarse grained salt I use fine or medium sea salt but, if this is unavailable, table salt will do.
Pepper It doesn't have to be fresh ground but a courser grind is better for flavor and texture.
4 cloves of garlic
1 pound of penne (or other) pasta made from semolina wheat
Begin by peeling the tomatoes. To do this, boil water in a 2-3 quart saucepan (about an inch from the top). Remove the water from the source of the heat and dip the tomatoes (individually) into the scalding water. Watch as the skin begins to split or peel. When this happens, remove the tomato from the water and set it aside in a large utility bowl until all of your tomatoes have been blanched.
Do not allow the tomatoes to cool, but begin peeling the skin away from the flesh as soon as you are able to handle them. Also, remove any core and discard it with the skin. As each tomato is cleaned and cored, set it aside in the colander to begin draining.
Once all have been cleaned, begin to squeeze the excess water from them. Don't pulverize them in your fists, but do wring them slightly in order to produce a good, full bodied juice. This will become important later. As each is wrung, put the tomatoes into a large and sturdy freezer-safe bowl.
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