PASTA: Tricolor Radiatore With Three-Tomato Sauce

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* Exported from MasterCook *

 

Tricolor Radiatore With Three-Tomato Sauce

 

Recipe By : Pasta For All Seasons, by Robin Robertson, page 61

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

2 large garlic cloves -- finely minced

6 fresh ripe plum tomatoes -- coarsely chopped

1/2 cup oil-packed sun-dried tomatoes -- chopped

15 ounces canned diced tomatoes -- drained

1/4 cup chopped fresh basil

OR 1 teaspoon dried

salt and freshly ground black pepper

1 pound tricolor radiatore

freshly grated Parmesan cheese

OR soy Parmesan cheese

 

Serves 4

 

This sauce has extra-rich tomato flavor courtesy of three kinds of

tomatoes. Although we often associate pasta with tomato sauce, the

combination is relatively recent, since the tomato, which is indigenous to

the Americas, came into common use in Italy only in the 1700s.

 

Heat the oil in a large saucepan over medium heat. Add the garlic and cook

until fragrant, about 30 seconds. Add the fresh, sun-dried, and canned

tomatoes to the saucepan and cook, stirring occasionally, about 10

minutes. Stir in the dried basil if you are using it, and salt and pepper

to taste. Reduce the heat to low and simmer for 15 minutes to blend the

flavors. If you are using fresh basil, stir it in now. Keep the sauce

warm over low heat. Cook the radiatore in a large pot of salted boiling

water, stirring occasionally, until it is al dente, about 8 minutes. When

the pasta is cooked, drain it and place in a shallow serving bowl. Add the

sauce, sprinkle with some grated cheese, and toss gently. Serve

immediately, with additional grated cheese to pass at the table.

 

Other pasta choices: orecchiette, farfalle

 

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