A delicious pasta sauce made with the freshest in-season tomatoes.
Embarrassingly enough, there was a time in my life when I thought I hated fresh tomatoes. Wild, I know. It turns out, I'd just never had a good, ripe, in-season tomato. That being said, this pasta is designed to be made in the summertime when tomatoes are at their peak deliciousness. Basic tomatoes just won't do this justice! Grating the tomatoes is a really easy way to break them down into a pulpy sauce with minimal skin.
Serves: 4 to 6
INGREDIENTS
- 3½ pounds (1.5 kg) beefsteak or heirloom tomatoes
- ¼ cup (60 ml) olive oil, plus more for serving
- 6 garlic cloves, minced
- 3 oil-packed anchovy fillets
- Kosher salt and freshly cracked black pepper, to taste
- 1 pound (454 g) dry linguine
- ½ cup (55 g) finely grated pecorino Romano
- 1 cup (15 g) torn fresh basil leaves, plus more for serving
- 4 ounces (113 g) burrata, at room temperature, optional
METHOD
-
Grate the tomatoes on the large holes of a box grater into a large bowl, discarding the skin when you get down to the end.
-
Place the olive oil, garlic, and anchovies in a large pot. Set over medium heat, and cook, stirring, until the anchovies melt into the oil and the garlic is slightly golden, 2 or 3 minutes.
-
Add the grated tomatoes, and season with a small pinch of salt and a few grinds of pepper.
-
Reduce the heat to medium-low, and cook, uncovered and stirring occasionally, until the tomatoes cook down and the sauce thickens, 45 to 55 minutes. Season with a small pinch of salt and a few grinds of pepper.
-
When the tomato sauce is close to being finished, bring a large pot of water to a boil over high heat. Generously season with salt.
-
Drop in the linguine, and cook according to the package directions until it's about 1 minute under al dente. Drain the pasta, reserving 1 mugful of pasta water.
-
Add the pasta to the pot with the tomato sauce, toss to coat, and reduce the heat to low.
-
Add the pecorino Romano, and toss again. Add a small splash of pasta water if needed to create a nice cohesive sauce that coats the pasta evenly. (This pasta dish may not need any pasta water, depending on the water content of your tomatoes.) Drizzle in a bit more olive oil, and season with salt and pepper.
-
Turn off the heat, and toss in the basil to wilt slightly.
- Divide the pasta among serving bowls. Top with more fresh basil, torn burrata, if using, a drizzle of olive oil, and pepper, and serve.
This sandwich is my childhood all wrapped up in a beefjus-soaked Italian sub roll.
Think of this as exactly what Nando’s wishes it was: vibrant spicy chicken with crispy skin served with crunchy fries and a spicy dipping sauce. Piri piri chillies aren’t widely available in Australia, unless you grow them yourself, but bird’s-eye chillies are easy to find and they do the trick.
I don’t remember much about the circumstances of my first cherry clafoutis. But I must have loved the classic French farmhouse dessert, because I’ve been trying to reproduce that first custardy, almond-scented pancake ever since.
Not quite a red curry, not quite a satay, this dish is the best of both worlds, inspired by Thai flavours and it is divine. It’s a throw-and-go recipe and I know we all love those at BOL. Perfect served with creamy coconut rice, some sliced red chilli and flatbreads.
Camellia Punjabi's recipe for the classic North Indian dish of stir-fried peppers with paneer is flavoured with a medley of spices and aromatics and makes for a brilliant vegetarian dish.
‘I always think that canapés should box slightly above their weight – in other words, they need to be vividly flavoured to succeed. Here, the combination of crisp brioche, salty feta, pickled walnuts, figs, honey and thyme is just that. If you like, there’s a recipe for pickling your own green walnuts on page 275 of Rick Stein’s Christmas. You can also make this with slices of goat’s cheese from a log instead of the whipped feta.’
These adorably spooky cookies are the perfect Halloween biscuit, with a perfect chocolate crumb and a coating of marshmallow cobwebs. You can also create a seasonal variation for Bonfire Night featuring a sprinkling of edible gold dust.
This is based on Brie’s great grandma’s recipe, which has been passed down for generations.
This no-bake cheesecake is deceptively easy to make but will make a big impact at your next Halloween party.
Every alpha knows that their pack will wake up ravenous after a night of rocking out under a full moon.
These beautiful little pumpkins are a real showstopper.
This incredibly moist cake harnesses the power of amaro, olive oil, and a little bit of orange for a lovely floral and fruity flavour.
