debbie
08-14-2005, 11:32 AM
This recipe is from Joie Warner's "No-Cook Pasta Sauces".
Warner is from Toronto and I've recognized her pasta sauce recipes
in some restaurants around town. Unfortunately her books are
becoming harder to find.
I made 1/2 the recipe on first try but added the mint in with the
butter mixture, used vermicelli and kept the parmesan on the side.
It's a keeper. ;)
You can also use seeded plum or salad tomatoes but 'tis the season.
Cherry Tomato Pasta Sauce with Mint
1 large garlic clove, finely chopped
1 lb. cherry tomatoes, seeded & coarsely diced
1/4 cup (1/2 stick) unsalted butter, at room temperature
Grated zest of 1 medium lemon
1/2 t. salt or to taste
Freshly grounded black pepper
1/2 cup fresh mint leaves, coarsely chopped, plus whole leaves for garnish
1/4 cup freshly grated Parmesan cheese
1. Combine garlic, tomatoes, butter, lemon zest, salt and pepper in pasta serving bowl. Set aside to warm to room temperature or, preferably, place the bowl (be sure it's heatproof) over pasta pot to warm the ingredients and melt the butter while heating the water. Once the water comes to boil, remove bowl and set aside.
2. Cook pasta in large pot boiling salted water until al dente. Drain pasta well and immediately add to sauce in bowl. Sprinkle with 1/2 cup chopped mint (the amount depends on the type of mint - some are stronger flavoured than others) and Parmesan cheese and toss. Garnish with whole mint leaves. Serve at once.
SERVE 2 to 4.
RECOMMENDED PASTA: 8 ounces penne rigate or linguine.
Warner is from Toronto and I've recognized her pasta sauce recipes
in some restaurants around town. Unfortunately her books are
becoming harder to find.
I made 1/2 the recipe on first try but added the mint in with the
butter mixture, used vermicelli and kept the parmesan on the side.
It's a keeper. ;)
You can also use seeded plum or salad tomatoes but 'tis the season.
Cherry Tomato Pasta Sauce with Mint
1 large garlic clove, finely chopped
1 lb. cherry tomatoes, seeded & coarsely diced
1/4 cup (1/2 stick) unsalted butter, at room temperature
Grated zest of 1 medium lemon
1/2 t. salt or to taste
Freshly grounded black pepper
1/2 cup fresh mint leaves, coarsely chopped, plus whole leaves for garnish
1/4 cup freshly grated Parmesan cheese
1. Combine garlic, tomatoes, butter, lemon zest, salt and pepper in pasta serving bowl. Set aside to warm to room temperature or, preferably, place the bowl (be sure it's heatproof) over pasta pot to warm the ingredients and melt the butter while heating the water. Once the water comes to boil, remove bowl and set aside.
2. Cook pasta in large pot boiling salted water until al dente. Drain pasta well and immediately add to sauce in bowl. Sprinkle with 1/2 cup chopped mint (the amount depends on the type of mint - some are stronger flavoured than others) and Parmesan cheese and toss. Garnish with whole mint leaves. Serve at once.
SERVE 2 to 4.
RECOMMENDED PASTA: 8 ounces penne rigate or linguine.