Fearless Foodie:

Tomato Bounty Still Bountiful--so here's the sauce recipe

Couldn't help but notice on my Wednesday foray to the Market Square Farmer's Market (where I inevitably "let" my kind friend buy me a Soft Ginger or Double Chocolate cookie from V-Gs bakery to take advantage of the special price for 5) that fresh tomatoes are still very available, and looking tasty. Was particularly tantalized by some green striped ones and a few giant sunset colored ones, and hustled home to see if my late-planted heritage purple-something-or-others might still come through. They might. Meantime, though, I'm going to take advantage of this very odd growing season, even for East Tennessee, and toss together some quick al fresco pasta. As my seasons collide, I've started to examine cookbook contenders very carefully for inclusion as one of my best for the 2009 Holiday Season. This one, THIRTY MINUTE PASTA: 100 Quick and Easy Recipes by Giuliano Hazan, I haven't seen yet, but the sample recipe looks good and like the perfect showcase for those tomatoes, long may the season last:

Two notes: I don't peel tomatoes for anyone; obnoxious bits of skin can be spooned out before serving; and penne it's gonna have to be


Bucatini with a Spicy Tomato Sauce

Serves 4
1/2 medium yellow onion
4 tablespoons butter
1/4 teaspoon hot red pepper flakes
2 ounces pancetta, sliced 1/8 inch thick
2 pounds fresh tomatoes
Salt
1 pound bucatini (penne or maccheroni are also good)
1/2 cup freshly grated Parmigiano-Reggiano
2 tablespoons freshly grated Pecorino Romano

Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.

Peel and finely chop the onion. Put 2 tablespoons of the butter and the hot red pepper flakes in a 12-inch skillet, add the chopped onions, and place over medium-high heat. Sauté until the onion turns a rich golden color, about 5 minutes.

While the onion is sautéing, cut the pancetta into narrow strips about 1 inch long. When the onion is done, add the pancetta and cook until it begins to brown, 1 to 2 minutes.

Peel the tomatoes and coarsely chop them. Add them to the pan and season with salt. Cook until the liquid they release has evaporated, 10 to 12 minutes.

When the tomatoes are about halfway done, add about 2 tablespoons salt to the boiling pasta water, add the bucatini, and stir until all the strands are submerged. Cook until al dente.

When the pasta is done, drain well and put it in a serving bowl with the two grated cheeses and the remaining 2 tablespoons butter. Stir vigorously until the sauce is creamy and thoroughly coats the pasta.

Serve at once.
Recipe from THIRTY MINUTE PASTA: 100 Quick and Easy Recipes by Giuliano Hazan

Comments » 1

  • October 12, 2009
  • 2:14 PM
Claire writes:

Hi Rose,

Great post! Giuliano Hazan would like to send you a copy of his book--please contact me at cbamundo@abramsbooks.com with your address.
I also have a note from him to send to you!

All the best, Claire

Claire Bamundo
Director of Publicity
ABRAMS | Stewart, Tabori & Chang and Abrams IMAGE

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About This Blog


Rose Kennedy covers the Knoxville foodie scene with small discoveries, new openings, rumors, and tastings.