Pasta Recipes that use Tomatoes
We were pleasantly surprised to find local tomatoes when we visited the Charleston Farmer's Market on Saturday. We had expected to wait another week or two before starting our seasonal tomato frenzy. The six pounds of tomatoes we bought have disappeared rapidly and now we are anticipating picking up more so we can make all of our summer favorites. At the top of the list will be the bread and tomato salad recipe we "perfected" last year, closely followed by any recipe that includes tomatoes, basil, roasted red peppers, and/or pasta. We have decided that any tomato sauce can only be enhanced by the addition of roasted red peppers. We plan to add them to a cold tomato soup that we enjoy and see if they become a permanent addition to the list of ingredients.
The first of today's recipes comes from Anne Willan's Perfect Pasta cookbook (Dorling Kindersley, 1992). When we first tried this recipe, we did not have fresh tomatoes or basil and made substitutions. The sauce was so good that we knew fresh ingredients would only make it better. We have included the original recipe along with our winter substitutions, in parentheses. We have served the sauce over plain cooked pasta and again, found it to be excellent. The second recipe is also pasta, but a very quick version made with tomatoes and Brie.
