Behind the Recipes
Fresh Tomato Sauce from Serafina Broadway, by Vittorio Assaf
Makes 1 serving
INGREDIENTS:
2 ripe tomatoes
1 tbsp. extra virgin olive oil
2 cloves of garlic
4 1/2 to 5 oz. of pasta
3 or 4 julienned basil leaves
1 tbsp. parmesan
1 tbsp. of butter
PREPARATION:
1. Mark an X with your knife at the bottom of each tomato. Place both tomatoes in boiling water for 60 seconds. The skin will appear to curl away from the tomatoes. Peel the skin off. Dice into small cubes. NOTE: Be careful of the splattering juice, as the tomatoes will be hot.
2. At the same time, put two smashed garlic cloves in a pan with boiling extra virgin olive oil. When the garlic is golden brown remove it and dispose*.
3. Place tomatoes in the pan and cook for 4 to 5 minutes, continue stirring. Toss the pre-cooked pasta in, stir for 1-2 minutes.
4. Add fresh basil in strips, Parmesan and a tablespoon of butter. Use the skin of the tomatoes as a decoration for the plate. Place the pasta in the center of the plate. Garnish with the strips of fresh basil.
* For garlic lovers, if you don't want to dispose of the garlic, simply spread it onto a ciabatta and use it to dip into tomato sauce!
** It is a personal preference whether or not you choose to core and seed the tomatoes, either way the sauce will be great!
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