Recipes Discovered - Recipes

Read my review of this recipe.

Ingredients:

• 3 large vine-ripened tomatoes
• 1 cup whole wheat flour
• 3/4 cup hot water
• Pinch of salt
• 1 teaspoon olive oil
• 1/2 cup red onion, chopped
• 4 garlic cloves, grated
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1 tablespoon fresh oregano
• 2 tablespoons fresh basil
• Parmesan cheese, for garnish

Directions:

Bring a large pot of water to a boil and prepare an ice water bath. Cut a small “x” on the bottom of each tomato. Place the tomatoes in the boiling water and blanch them for about 30 seconds to 1 minute, or until the skins are easy to peel away. Remove and immediately plunge into the ice bath. Peel the tomatoes and halve horizontally. Squeeze out the seeds, using your fingers to get them all. Roughly chop the peeled and seeded tomatoes. Set aside.

In a bowl, combine the flour, hot water and a pinch of salt. Stir until well combined and then turn out onto a lightly floured surface. Knead for 2 to 3 minutes, until smooth. Pinch off small marble sized portions and roll between your palms. Place on a floured plate and continue until all the dough is formed.

Bring a large pot of salted water to a boil, and add the pasta a handful at a time. Stir to make sure the pasta is seperated. Cook for 3 to 5 minutes. Drain the pasta.

While the pasta is cooking, saute the onion and garlic in the oil until softened. Season with sugar and salt. Once soft, add the chopped tomatoes and toss for 1 minute and then remove from the heat. Add the hot pasta, oregano, and basil. Serve topped with freshly grated Parmesan cheese.

Serves 2.

Nutrition:

Substitutions:

Combination of recipes.