Summer Heatwave and it is HOT in the Kitchen!

by: Elizabeth Newcomer, Innkeeper

Air conditioning. Those of us who grew up with central air take it for granted until all of the sudden, we find ourselves in a situation without it. The kitchen at Brewster by the Sea is where all the magic happens and therefore, I spend much of my day around the hot stove and steam producing dish washer…and no central air. What’s a girl to do? My solution for the summer is when I’m cooking meals for myself, I choose to keep it simple with just a few ingredients and quick cooking times.

I just received an awesome recipe from Blue Apron which features Fresh Pappardelle Pasta and a summer tomato-olive ragu. You create the tomato sauce by blanching and peeling the tomato skins for a very tender-chunky tomato sauce. This recipe has less than 10 ingredients and is ready to eat in less than 30 minutes! Next time you are looking for a quick summer evening meal to impress your friends and family, give this recipe a try!

Fresh Pappardelle Pasta with Summer Tomato-Olive Ragu

Fresh Pappardelle Pasta
Author: 
Recipe type: Dinner
Cuisine: Modern Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
The secret to this recipe is before making our sauce, we're blanching the tomatoes making the skins much easier to remove!
Ingredients
  • 10 ounces fresh pappardelle pasta
  • 4 cloves garlic
  • 2 tomatoes
  • 1 bunch basil
  • 2 ounces black olives
  • 2 ounces ricotta salata cheese
  • 2 tablespoons butter
  • ¼ cup parmesan cheese
  • ¼ teaspoon crushed red pepper flakes
Instructions
  1. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Core the tomatoes. Using a pairing knife, cut a small, shallow X into the bottoms of the tomatoes. Peel and mince the garlic. Pit and finely chop the olives. Pick the basil leaves off the stems & discard. Crumble the ricotta salata cheese.
  2. Fill a medium bowl with ice water & set aside. Add the tomatoes to the pot of boiling water; cook for 30 seconds to 1 minute or until the skins appear loose. Using a slotted spoon, transfer the tomatoes to the ice water bath. Let the tomatoes stand in the water until they are cool enough to handle, then remove and drain thoroughly. Using you hards, peel the tomatoes & discard the skins. Transfer to a cutting board and medium dice. Leave the pot of water boiling.
  3. in a large pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the garlic and red pepper flakes to taste, depending on how spicy you like your food. Cook, stirring frequently, 30 seconds to 1 minute or until fragrant. Add the diced tomatoes, olives and ½ cup of water and season with salt and pepper. Cook, stirring occasionally for 8-10 minutes or until thickened and saucy.
  4. While the sauce cooks, carefully separate the pasta noodles with your hands. Add the pasta to the pot of boiling water and cook 3-4 minutes. Reserving ½ cup of the pasta cooking water, drain thoroughly.
  5. Add the cooked pasta, butter and half the reserved cooking water to the pot of sauce. Cook, stirring vigorously 1-2 minutes or until well combined. If the sauce seems dry, you can add the remaining water a little at a time until you achieve the desired consistency. Turn off the heat and stir in half the basil leaves, tearing any larger leaves just before. Season with salt and pepper to taste. Divide between 2 or 3 dishes. Garnish with parmesan cheese, ricotta salata and remaining basil leaves. Enjoy!

 

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