Pasta With Preserved Tomato Sauce
I enjoy cooking when I have someone to cook for, but I do admit that when I am alone I struggle cooking a meal for myself. When my husband is around or when I can cook for other family members or friends, I can happily spend many hours in the kitchen. Cooking is relaxing, and you benefit from having a tasty meal to enjoy at the end of the day.
I came across this recipe a while back and couldn’t help but be intrigued. Canned tomatoes are drained and marinated in a spiced citrus olive oil mixture before making the pasta sauce. I wasn’t too sure about the use of citrus, fennel seeds, and coriander in the marinade. Still, I decided to follow the recipe as written, and I must say that I was pleasantly surprised.
The finished sauce has a very unique flavor that is quite delicious. You will have leftover tomato juice from draining the tomatoes, along with seasoned olive oil that can be used for something else. This is a great summer tomato sauce to make before seasonal tomatoes are available.
Although time-consuming, this is a recipe I would undoubtedly recommend trying if you want to make something different that is full of flavor. This sauce can be used to top any pasta from fresh fettuccine to dried rigatoni. I made my own rolled pasta from an eggless dough for the sauce, which worked really well.
Buon Appetito!
Deborah Mele
Pasta With Preserved Tomato Sauce
A unique pasta sauce made from marinading canned tomatoes in spices and citrus peel.
Ingredients
- Four (28 Ounce) Cans San Marzano Tomatoes
- 4 1/2 Teaspoons Sugar
- Salt & Pepper To Taste
- 1 Tablespoon Fennel Seeds
- 1 Tablespoon Coriander Seeds
- 1/2 Teaspoon Chili Flakes
- 2 Cups Extra Virgin Olive Oil
- 7 Garlic Cloves, Peeled, 2 Crushed, 5 Thinly Sliced
- Strips From Two Medium Lemons Rind
- Strips of 1 Small Orange Rind
- 2 Sprigs Basil
- 1 Pound Pasta of Choice (See Notes Above)
To Serve:
- Grated Pecorino Romano Cheese
Instructions
- Drain the cans of tomatoes in a colander, removing the juice for another use.
- Sprinkle the tomatoes with the sugar and 4 teaspoons of salt and let sit at room temperature for 2 hours.
- In a small skillet toast the fennel and coriander seeds over medium heat for about 2 minutes until fragrant.
- Transfer the seeds to a spice grinder or mortar and coarsely grind.
- In a small saucepan, add the olive oil, ground seeds, crushed garlic, lemon and orange strips, and the basil.
- Warm over low heat until the oil begins to bubble, about 5 to 7 minutes.
- Transfer the drained tomatoes to a large bowl, then pour the warm seasoned oil on top.
- Let sit to marinate for a minimum of 3 hours.
- Use a slotted spoon to remove the tomatoes from the oil and place in a separate bowl. Use your hands or slotted spoon to crush the tomatoes, measuring out 3 cups.
- In a large skillet heat 3 tablespoons of the discarded oil over medium heat and then add the sliced garlic.
- Cook 2 minutes until fragrant.
- Add the tomatoes and chili flakes and cook until the tomatoes are warmed through.
- Bring a large pot of lightly salted water to a boil.
- Cook the pasta until it is "al dente", then drain and return to the pot.
- Add half the sauce and stir over high heat until piping hot.
- Serve in individual bowls with a spoon of extra sauce on top.
- Pass the grated cheese at the table.
Notes
Adapted From Missy Robins
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 807Total Fat: 74gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 61gCholesterol: 5mgSodium: 122mgCarbohydrates: 31gFiber: 3gSugar: 5gProtein: 7g
