Wednesday, July 25, 2012

Noodle--Summery Tomato Sauce on Fettuccine, Roasted Zucchini

This sauce does not use fresh tomatoes, something I find way too labor intensive for everyday dinner preparation, but relies on lightly cooked canned tomatoes, fresh basil, and pungent garlic. You could probably use diced fresh tomatoes if said tomatoes were REALLY ripe. Canned tomatoes preserve the essential summery tomato freshness very well for sauce purposes.


Summery Tomato Sauce on Fettuccine
1 lb fettuccine noodles, cooked according to package instructions with 2 tsp to 1 Tbsp salt in the water, reserve a cup of the water when draining
2 28 oz cans plum tomatoes (I used my home canned tomatoes from last summer)
3-5 cloves garlic, pressed
2 Tbsp olive oil
1 handful basil leaves, chiffonade (cut into thin strips)
Salt to taste (add in 1/4 tsp increments)
Pepper to taste
Freshly shredded parmesan cheese to finish

Place the drained tomatoes in a large saucepan over medium high heat and break up with a potato masher or straight-edged spatula until the tomatoes are uniformly crushed into small pieces. Stir in the olive oil and garlic and cook until the garlic is fragrant. Adjust the seasonings. Whisk together 1 Tbsp of the reserved pasta water and the olive oil and stir into the tomatoes. Add the basil leaves and immediately toss with the cooked, drained pasta. Taste and adjust seasonings again. Toss with parmesan cheese and serve immediately.

My zucchini plant has become quite generous in the last week. Here is a very tasty way to use it. Draining helps to get rid of some of the water and roasting intensifies the zucchini's flavor. If you like a soft, lush zucchini dish than skip the draining step.

VEGAN NOTES: Omit the parmesan cheese if you would like to make this dish vegan. Use vegan noodles (without egg).
GLUTEN NOTES: Use gluten-free pasta.

Roasted Zucchini
1 medium zucchini
1 Tbsp olive oil
1 tsp balsamic or sherry vinegar
2 tsp sugar
Salt

Cut the zucchini in half width-wise and cut each half in half length-wise. Cut each section into 1-inch wide (at the wide end) triangular wedges (think steak fries). Place the cut zucchini on a towel lined cutting board and sprinkle lightly with salt. Cover with an additional towel and allow the zucchini to sweat for 20-30 minutes. Preheat the oven to 450-degrees. In a large bowl toss the zucchini with the oil, vinegar, and sugar. Place the zucchini on a rimmed baking sheet and roast for 10-15 minutes or until the edges are caramelized. Serve.

VEGAN NOTES: This dish is vegan.
GLUTEN NOTES: This dish is gluten free.

© Katherine C. Otterstrom, July 2012

1 comment:

  1. I made the roasted zucchini last night. It was delicious! Since it was hot in the house, I roasted the zucchini outside on the gas grill atop 2 layers of foil.

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