Sometimes you just need to wallow in a bowl of pasta.
1 batch fresh pasta
2 large heirloom tomatoes
1 small onion
3 cloves spunky garlic
drizzle of olive oil
2 stems oregano
1/4 tsp. salt
1/4 -1/2 c. cream
- Roll some fresh pasta. I rolled mine to #6 and used the fat lasagnette cutter. (Sage advice given by R. as he was walking by: “If your dough is sticking to your board, you’re not using enough flour.”)
- Meanwhile, cut two beautiful tomatoes into large hunks. Do the same with an onion. Peel garlic.
- Roast the tomato and the onion with olive oil on a parchment-covered baking sheet at 450F for about 15 minutes. Toss the garlic in the center of the sheet after about 5 minutes.
- After roasting, blend the vegetables, oregano, and salt in a food processor until smooth. (An immersion blender would actually work better here, if one’s husband has not broken it in a homemade hot dog experiment. Ahem.)
- Add tomato sauce to a skillet with cream. Heat gently and briefly over low.
- Add pasta to salted, boiling water for 1 minute. Reserve some pasta water.
- Toss the pasta in the skillet with the sauce. Thin with pasta water if needed.
This recipe is dedicated to my friend (who lives in a much warmer climate) and who had the “problem” of her garden producing too many heirloom tomatoes which you see at right.